Potato Pinto Bean Soup

• 1 medium onion, chopped (1/2 cup)
• 1 cup sliced shiitake mushrooms or 1 cup button mushroom
• 2 teaspoons olive oil
• 3 large potatoes, peeled and thinly sliced (4 1/2 cups)
• 2 (14 1/2 ounce) cans chicken broth or (14 1/2 ounce) cans beef broth
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1/2 cup buttermilk
• 1 tablespoon cornstarch
• 1 tablespoon snipped fresh basil
• 1/4 cup plain yogurt or 1/4 cup sour cream
• fresh basil sprig (optional)

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

onion, shiitake mushrooms, olive oil, potatoes, chicken broth, pinto beans, buttermilk, cornstarch, fresh basil, yogurt, fresh basil

Taken from www.food.com/recipe/potato-pinto-bean-soup-129636 (may not work)