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Bean with Mushroom Soup
1.5 cups dry navy beans
1 carrot, diced
1 onion, diced
1/2 oz dried shitake mushrooms
1 tbs sweet soy sauce
salt, to taste
ground black pepper, to taste
Soak beans overnight in ample amounts of water. Soak dried mushrooms
in near boiling water for 10-20 min. Remove mushrooms from water
and retain the liquid. Drain and rinse beans - place beans in 2
Qt Saucepan with onion, carrot, and reserved mushroom broth. If
necessaryu, add water to nearly fill pan. Bring to a boil and
simmer for about 30 minutes, uncovered. Cover pan and place in
300 Deg F oven, adding more water if neccessary. Bake for 3 hours,
stirring occasionally. Remove from oven, and either mix/mash/blend
some of the beans to give a creamy consistency. Slice the rehydrated
mushrooms and add to pot. Add soy sauce, salt, and pepper and mix.
Serve hot.
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Bean Mushroom