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Creamy Mushroom Soup
3 tb Margarine
1 c Chopped onions
2 md Potatoes, peeled & diced
2 lg Celery stalks, diced
2 Garlic cloves, minced
6 c Water
2 Vegetable bouillon cubes
1/2 ts Mustard, basil & thyme
1/4 c Dry white wine, optional
12 oz White mushrooms, sliced
6 oz Shiitake, fresh or other fresh wild mushrooms
2 c Cooked navy beans
Pepper to taste
1/4 c 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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