CREAMY MUSHROOM SOUP
Source of Recipe
Aunt Saunny
Makes 8 servings
3 tablespoons margarine, divided
1 heaping cup chopped onions
2 medium potatoes, peeled and diced
2 large celery stalks, with leaves, diced
2 cloves garlic, minced
6 cups water
2 vegetable bouillon cubes
1/2 teaspoon each: dry mustard, dried basil, and dried thyme
1/4 cup dry white wine, optional
12 ounces white mushrooms, wiped clean and sliced, divided
6 ounces fresh shiitake or other fresh wild mushrooms, or 6 to 8 large dried shiitakes
2 cups canned or cooked navy beans or cannellini
freshly ground pepper to taste
1/4 cup minced fresh parsley
Heat two tablespoons of the margarine in a large soup pot. Add the onions and sautee over moderate heat until golden. Add the next 5 ingredients and bring to a boil. Add the seasonings and wine; cover and simmer over moderate heat for 15 minutes.
Add half of the sliced white mushrooms and simmer another 10 minutes. Remove the soup from the heat and let stand several minutes.
If using fresh shiitake or other wild mushrooms, wipe clean, remove and discard the stems, and slice the caps. If using dried shiitakes, soak in warm water for 15 minutes, then remove and discard the stems and slice the caps. Heat the remaining tablespoon of margarine in a skillet. Add the reserved white mushrooms and the shiitakes. Sautee, covered, for 10 minutes.
Puree the soup in batches, along with the white beans, in a food processor or blender. Return to the soup pot and stir in the sauteed mushrooms. Grind in pepper to taste. Before serving, bring to a simmer and cook, covered, for at least 10 minutes. Adjust consistency with more water if soup is too thick. Divide among soup bowls and sprinkle each serving with the parsley.
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