| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Soups, Appetizers, Vegetarian |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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