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1. In a large saucepan cook the onion and mushrooms in hot oil until onion is tender but not brown.
2. Add the potatoes and broth.
3. Bring to a boil. Reduce heat.
4. Cover and simmer about 30 minutes or until potatoes are tender.
5. Stir in beans. In a small bowl, stir together the buttermilk and cornstarch.
6. Stir into potato mixture.
7. Cook and stir till thickened and bubbly.
8. Cook and stir for 2 minutes more. Stir in 1 tablespoon snipped basil.
9. To serve, ladle soup into individual bowls.
10. Dollop each serving with yogurt or sour cream.
11. If desired, garnish with fresh basil.
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