Creamy mushroom soup (atlas)

8 Servings

Ingredients

Quantity Ingredient
3 tablespoons Margarine
1 cup Chopped onions
2 mediums Potatoes, peeled & diced
2 larges Celery stalks, diced
2 Garlic cloves, minced
6 cups Water
2 Vegetable bouillon cubes
½ teaspoon Mustard, basil & thyme
¼ cup Dry white wine, optional
12 ounces White mushrooms, sliced
6 ounces Shiitake, fresh or other fresh wild mushrooms
2 cups Cooked navy beans
Pepper to taste
¼ cup Fresh minced parsley

Directions

Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes.

Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes.

Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes.

Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley.

Nava Atlas, "Vegetarian Celebrations"

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