Recipe for Creamy Mushroom Soup


3 tablespoon margarine
1 cup chopped onions
2 medium potatoes, peeled & diced
2 large celery stalks, diced
2 each garlic cloves, minced
6 cup water
2 each vegetable bouillon cubes
1/2 teaspoon mustard, basil & thyme
1/4 cup dry white wine, optional
12 oz white mushrooms, sliced
6 oz shiitake, fresh or other - fresh wi; ld mushrooms
2 cup cooked navy beans
1 pepper to taste
1/4 cup fresh minced parsley


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.

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