Ingredients:
1 medium onions, chopped ( 1/2 cup)
1 cup sliced shiitake mushrooms or 1 cup button mushrooms
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) cans 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 sprigs (optional)
Directions:
In a large saucepan cook the onion and mushrooms in hot oil till onion is tender but not brown.
Add the potatoes and broth- Bring to a boil; reduce heat.
Cover and simmer about 30 minutes or till potatoes are tender; stir in beans.
In a small bowl stir together the buttermilk and cornstarch; stir into potato mixture.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in 1 tablespoon snipped basil.
To serve, ladle soup into individual bowls and dollop each serving with yogurt or sour cream.
If desired, garnish with fresh basil.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.