 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
The fresh basil flavors this hearty soup, but if you can't find fresh, use 1/2 teaspoon dried basil and stir it in when you add the broth. From a vegetarian cookbook of mine. Ingredients:
1 medium onion, chopped (1/2 cup) |
1 cup sliced shiitake mushrooms or 1 cup button mushroom |
2 teaspoons olive oil |
3 large potatoes, peeled and thinly sliced (4 1/2 cups) |
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth |
1 (15 ounce) can pinto beans, rinsed and drained |
1/2 cup buttermilk |
1 tablespoon cornstarch |
1 tablespoon snipped fresh basil |
1/4 cup plain yogurt or 1/4 cup sour cream |
fresh basil sprig (optional) |
Directions:
1. In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
2. Add the potatoes and broth- Bring to a boil; reduce heat.
3. Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
4. In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
5. Cook and stir till thickened and bubbly.
6. Cook and stir for 2 minutes more.
7. Stir in 1 tablespoon snipped basil.
8. To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
9. If desired, garnish with fresh basil.
|
|