3 tb Margarine
1 c Chopped onions
2 md Potatoes, peeled & diced
2 lg Celery stalks, diced
2 Garlic cloves, minced
6 c Water
2 Vegetable bouillon cubes
1/2 ts Mustard, basil & thyme
1/4 c Dry white wine, optional
12 oz White mushrooms, sliced
6 oz Shiitake, fresh or other
— fresh wild mushrooms 2 c Cooked navy beans
Pepper to taste 1/4 c Fresh minced parsley
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”