Basil Potato Soup

• 1 large onion, finely chopped
• 4 shiitake mushrooms (about 1/2 cup) or 4 button mushrooms, sliced (about 1/2 cup)
• 2 teaspoons olive oil
• 3 large potatoes, peeled and thinly sliced (about 4 1/2 cups)
• 14 1/2 ounces beef broth
• 14 1/2 ounces reduced-sodium chicken broth
• 1/2 cup buttermilk
• 1 tablespoon cornstarch
• 2 slices Canadian bacon, chopped
• 1 tablespoon basil, chopped (or 1 teaspoon dried)
• 1/4 cup reduced-fat sour cream (or plain low fat yogurt)
• fresh basil leaf (optional)

1. Cook onion and mushrooms in hot oil over medium-high heat until onion is tender and light brown.
2. Add potatoes, beef broth, and chicken broth. Bring to boiling. Reduce heat, cover, and simmer about 30 minutes or until potatoes are tender.
3. Mix buttermilk and cornstarch in a small bowl. Stir into broth mixture.
4. Stir in bacon and basil.
5. Cook and stir until thickened and bubbly.
6. Top each serving with sour cream or yogurt and garnish with basil if desired.

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

Taken from www.food.com/recipe/basil-potato-soup-254658 (may not work)