Ingredients
- 2 potatoes
- 2 celery stalks
- 2 garlic (cloves)
- 2 vegetable bouillon (cubes)
- 1,400 ml water
- 120 gr mushrooms (white)
- 120 gr onions (chopped)
- 60 gr shiitake
- 60 ml dry wine (white)
- 40 gr margarine
- 7 gr parsley (fresh minced)
- 2 ml mustard
Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes. Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes. Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes. Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley. Nava Atlas, "Vegetarian Celebrations"
