White Bean Soup with Mushrooms and Chives Mascarpone

A delicious mushroom dish for any occasion!

Heat a large heavy-bottomed saucepan over high heat for 2 min. Pour in 120 ml of olive oil along with the rosemary leaves and crushed chili pepper. Sizzle in the oil for about 1 min. Add the fennel seeds, fennel, onions and 1 tbsp thyme leaves and cook for about 3-4 min until the onion is soft.

Now add the beans and stir-fry for a few min until well coated with the oil. Add just under 3 liters of water and bring to a boil at high temperature. Now reduce the temperature and simmer, stirring occasionally. After 30 min, add 1 1/2 tbsp salt and continue simmering for about 1 to 1 1/2 hours (maybe just as little longer) until beans are tender.

While soup is simmering, stir together mascarpone, shallots and chives in a small baking bowl. Season generously with salt and freshly ground pepper and set aside, covered, to cool.

Separate the liquid from the bean mixture by passing the whole through a sieve. Grind half of the beans with a little liquid on low speed. Turn to medium speed and gradually add more liquid until smooth and viscous. Now briefly whisk on high speed. Prepare the remaining beans in the same way. Repeat adding pureed soup to saucepan, using remaining liquid to make desired consistency. Season with salt and freshly ground

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