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Print this Recipe    Potato Pinto

Potato-Pinto Bean Soup

1 medium onion, chopped (1/2 cup)
1 cup sliced shitake or button mushrooms
2 teaspoons olive oil or cooking oil
2 to 3 large potatoes, thinly sliced
2 14-1/2 oz cans vegetable broth
15 oz can pinto beans, rinsed and drained
1/2 cup buttermilk
1 tablespoon cornstarch
1 tablespoon snipped fresh basil
1/4 cup yogurt or sour cream (optional)

In a large saucepan cook the onion and mushrooms in hot oil till
onion is tender but not brown. Add the potatoes and broth. Bring
to a boil; reduce heat. Cover and simmer about 30 minutes or till
potatoes are tender. Stir in beans.

In a small bowl stir together the buttermilk (or just some water)
and cornstarch; stir into potato mixture. Cook and stir till
thickened and bubbly. Cook and stir for 2 minutes more. Stir in
1 tablespoon snipped basil.

To serve, ladle soup into individual bowls. Dollop each serving
with yogurt or sour cream (optional). If desiered, garnish with
fresh basil. Makes 4 servings.

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