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A favourite from Henrietta Green - a really filling winter bean soup to be served with some good country bread.

Serves 4

    450g/1 lb butter beans
    25g/1 oz dried wild mushrooms
    1 onion, sliced
    2 cloves garlic, crushed
    Carton of full fat yoghurt
    25g/1 oz butter
    Sea salt & freshly ground pepper
    Freshly chopped parsley, optional

Method

Soak the butter beans overnight in sufficient cold water to cover and drain. Then soak the wild mushrooms in boiling water for about 30 minutes, strain and reserve the liquid.

In a large saucepan heat the olive oil, add the onion and garlic and cook gently over a moderate heat to soften for about 5-7 minutes. Add the drained butter beans and stir carefully with a wooden spoon to coat with the olive oil. Then pour in the mushroom water and 700ml/ 1¼ pints of boiling water and gently bring to the boil. Simmer for about 90 minutes or until the butter beans are completely softened and break up when you press them with a wooden spoon.

Using either a food processor or a mill, whizz the soup until it is smooth. Return to the pan, stir in the yoghurt, adjust the seasoning and gently re-heat. If you like soups with a bit of texture, keep a few butter beans aside before you puree the soup, then stir them back in with the yoghurt.

Meanwhile melt the butter in a sauté pan. Roughly chop the mushrooms into small pieces, add to the pan and sauté for about 5 minutes or until cooked. Stir the mushrooms into the soup, adjust the seasoning and serve. If you think the soup needs a little colour, sprinkle over some chopped parsley.

For more information on foraging and eating wild mushrooms, read our FoodLovers Foraging Guide