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"