This is not usually a food blog, but today it is.
White Bean, Leek, Mushroom and Salmon Stew is a most wonderful mid winter meal.
1 qt low sodium Chicken (or Veggie) Stock 3 Leeks, sliced 1/4 ” thick 1 shallot finally chopped 3 – 15 oz cans of Butter Beans (no salt added) 1 T. clam stock mix 1/2 Lb. filet of salmon- cut into 1″ squares 1 T butter 4 Tbs Olive Oil Zest of 1/2 Lemon Juice of 1/4 lemon 4 T Cream 8 Oz mushrooms, sliced 1/4 ” thick 1/4 C white wine 1/4 C fresh herbs (whatever is still growing at this time of year, mostly Thyme)
Heat the butter and 2 Tbs oil’ then saute the leeks, shallot ; add the herbs after about 10 min, and allow to simmer on low while you do the next steps.
Drain the canned beans, and blend one can of beans with the quart of stock in a food processor. Set aside.
Saute the mushrooms in the other 2 T of olive oil, add the wine after about 8 min. Allow to cook down until much but not all of the juice is absorbed.
Now mix together in a 6 Qt soup pan the sautéed leeks, shallots, the stock, bean mixture.
Then take about 3 C of the mixture and process it in the food processor.
Now bring everything together– leeks, stock, mushrooms, calm stock mix, and the rest of the beans. Simmer for 20 min… or even let it sit there for an hour with the stove off.
Just before serving, add the lemon zest, the lemon juice, and the salmon. Cook very gently on med heat just until the salmon is done and then mix in the cream. Heat until it is hot “enough” and then enjoy with very crusty bread and simple greens dressed with white balsamic vinegar and olive oil.