Creamy Mushroom Soup

• 3 tablespoons margarine
• 1 cup onions chopped
• 2 medium potatoes peeled, diced
• 2 large celery stalks diced
• 2 each garlic cloves minced
• 6 cups water
• 2 each vegetable stock cubes
• 1/2 teaspoon prepared mustard
• 1/4 cup white wine dry, optional
• 12 ounces mushrooms white, sliced
• 6 ounces mushrooms, shiitake fresh
• 2 cups navy beans cooked
• 1 x black pepper to taste
• 1/4 cup parsley leaves fresh, minced

1. Heat 2 tablespoons margarine in a soup pot.
2. Add onions and saute over moderate heat until golden.
3. Add next 5 ingredients and bring to a boil.
4. Add seasonings and wine; cover and simmer over moderate heat for 15 minutes.
5. Add half the sliced white mushrooms and simmer 10 minutes.
6. Remove soup from heat and let stand for a few minutes.
7. Wipe shiitake, remove and discard stems, slice caps.
8. Heat remaining margarine in skillet, saute remaining white mushrooms and shiitakes, covered, for 10 minutes.
9. Add beans to soup and puree in batches.
10. Return to soup pot and stir in the sauteed mushrooms.
11. Grind in pepper.
12. Before serving, simmer for 10 minutes.
13. Adjust consistency if too thick.
14. Sprinkle each serving with minced parsley.

margarine, onions, potatoes, celery, garlic, water, vegetable stock cubes, mustard, white wine, mushrooms, mushrooms, black pepper, parsley

Taken from recipeland.com/recipe/v/creamy-mushroom-soup-36321 (may not work)