Thick Bean Soup with Porcini Mushrooms and Savory

Place 10 gr Porcini mushrooms into a heatproof bowl, pour in 150 ml Water, and soak for 25 minutes until soft, then strain and reserve the soaking liquid and roughly chop the mushrooms.

In a soup pot, combine 75 gr White beans (dried), 450 ml Water, and 4 leaves Bay Leaves.

Bring the pot to a boil over medium-high heat, then lower the heat and simmer gently for 60 to 75 minutes until the beans are fully tender, retaining the cooking broth.

In a separate deep saucepan, warm ¹/₂ tbsp Sunflower oil and 1 tsp Butter over medium heat.

Add ¹/₄ head Onions and 25 gr Carrots to the fat and sauté for 5 minutes until softened, then add 1 clove Garlic and cook for 1 minute.

Add the chopped porcini mushrooms to the pan and cook for 3 minutes until fragrant.

Pour the reserved mushroom broth, the cooked beans, and their cooking liquid into the vegetables, then stir in 2 tbsp Savory Dried, 1 tsp Spearmint Dried, ¹/₂ tsp Black Pepper - Powder, and ³/₄ tsp Table salt, simmering gently for 15 minutes.

Ladle out a portion of the beans with some broth, purée until velvety smooth, and stir it back into the pot to naturally thicken the soup.

Remove the soup from the heat, stir in the remaining 1 tsp Butter until melted and creamy, then sprinkle with 5 gr Parsley before serving.