Creamy Mushroom Soup

1 hours Prep: 22 minutes Cook: 50 minutes

224 calories per serving view nutrition facts

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3	tablespoons	margarine
1	cup	onions	chopped
2	medium	potatoes	peeled and diced
2	large	celery stalks	diced
2	each	garlic cloves	minced
6	cups	water
2	each	vegetable bouillon cubes
1/2	teaspoon	prepared mustard
1/2	teaspoon	basil
1/2	teaspoon	thyme
1/4	cup	white wine	dry, optional
12	ounces	mushrooms	white, sliced
6	ounces	mushrooms, shitake	fresh, or other fresh wild mushrooms
2	cups	navy beans	cooked
1	x	black pepper	to taste
1/4	cup	parsley leaves	fresh, minced

Heat 2 tablespoons margarine in a soup pot.

Add onions and sauté over moderate heat till golden.

Add next 5 ingredients and bring to a boil.

Add seasonings and wine; cover and simmer over moderate heat for 15 minutes.

Add half the sliced white mushrooms and simmer 10 minutes.

Remove soup from heat and let stand for a few minutes.

Wipe shiitake, remove and discard stems, slice caps.

Heat remaining margarine in skillet, sauté remaining white mushrooms and shiitakes, covered, for 10 minutes.

Add beans to soup and puree in batches.

Return to soup pot and stir in the sautéed 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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Serving Size 446g

Amount per Serving

Calories 224 25% of calories from fat