Potato Pinto Bean Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.