Basil-Potato Soup(6 Servings)

• 1 large onion, finely chopped
• 4 fresh shiitake or button mushrooms or 1/4 c., chopped
• 2 tsp. olive oil
• 3 large potatoes, peeled and thinly sliced
• 1 (14 1/2 oz.) can beef broth
• 1 (14 1/2 oz.) can reduced sodium chicken broth
• 1/2 c. buttermilk
• 1 Tbsp. cornstarch
• 2 slices (1/3 c.) bacon, cooked and chopped
• 1 Tbsp. fresh basil or 1 tsp. dried
• 1/4 c. reduced calorie sour cream or plain low-fat yogurt
• fresh basil leaves (optional)

1. Cook onion and mushrooms in oil over medium-high heat until onion is tender and light brown.
2. Add potatoes and both broths; bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes, until potatoes are tender.

onion, shiitake, olive oil, potatoes, beef broth, chicken broth, buttermilk, cornstarch, bacon, fresh basil, sour cream, fresh basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799163 (may not work)