If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This gluten-free, vegan soup is hearty enough to make a meal with nothing more than a hunk of good bread.
3 tablespoons extra-virgin olive oil, divided
1/2 cup diced shallot
6 cups sliced cremini mushrooms
2 tablespoons minced sage
2 cloves garlic, minced
6 cups mushroom stock, divided
3 medium potatoes, peeled and sliced 1/4-inch thick
12 small sage leaves
2 cups cooked white beans
Sea salt and freshly ground black pepper, to taste
Heat 2 tablespoons olive oil in a stock pot over medium heat. Add shallot, mushrooms, sage and garlic. Cook for 8 minutes, until mushrooms give off their liquid.
Add 4 cups broth and potatoes ,and bring to a boil over medium-high heat, Reduce heat to medium, and simmer for 10 minutes.
While soup is simmering, heat remaining 1 tablespoon olive oil in a small skillet over medium heat. Add sage leaves and cook until just crisp, 3-4 minutes. Remove to a paper towel and reserve oil.
When potatoes are tender, coarsely puree soup with an immersion blender (or–carefully–in batches in a food processor). Stir in beans and remaining 2 cups broth, season with salt and pepper, and bring back to a simmer until hot.
To serve, drizzle with sage oil and top with fried sage leaves.