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1 cup sliced shitake mushrooms

2 teaspoons olive oil

1 pound potatoes, thinly sliced

3 1/2 to 4 cups of vegetable or chicken broth

1 cup of cooked pinto beans, rinsed

1/2 cup milk

1 tablespoon melted butter

1 tablespoon cornstarch

1 tablespoon snipped fresh basil

1/4 cup plain yogurt or sour cream

Fresh basil sprigs (optional)





In a large saucepan cook the onion and mushrooms in olive oil over medium heat until 

onion is tender, but not brown. Add the potatoes and broth. Bring to a boil; reduce heat 

to medium low. Cover and simmer about 30 minutes or until potatoes are tender. Stir in 

beans.



In a small bowl stir together the melted butter, milk and cornstarch. Stir into the 

potato mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes 

more. Stir in 1 tablespoon snipped basil.



To serve, ladle soup into individual bowl. Dollop each serving with yogurt or sour cream 

If desired, garnish with fresh basil.





Makes 4 servings.







This recipe provided courtesy of Fresh Abundance!

www.freshabundance.com

509-533-2724