Prep 10 mins
Cook 20 mins
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.
- 1 medium onion, chopped (1/2 cup)
- 236.59 ml sliced shiitake mushrooms or 236.59 ml button mushroom
- 9.85 ml olive oil
- 3 large potatoes, peeled and thinly sliced (4 1/2 cups)
- 2 (822.13 g) can vegetable broth or 2 (822.13 g) can chicken broth or 2 (822.13 g) can beef broth
- 425.24 g can pinto beans, rinsed and drained
- 118.29 ml buttermilk
- 14.79 ml cornstarch
- 14.79 ml snipped fresh basil
- 59.14 ml plain yogurt or 59.14 ml sour cream
- fresh basil sprig (optional)
- 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.
My whole family (little kids too) loved this soup!! It is a keeper!
I didn't have any mushrooms on hand, so I totally left out the onion/mushroom step, but followed it otherwise, and added a little dried, minced onion. The flavor was very pleasant, and we enjoyed it.