Caldos
Soups & Stews

Potato-Pinto Bean Soup

1  medium onion, chopped 
1 cup sliced shiitake 
or button mushrooms 
2 tsp olive oil or cooking oil 
3  large potatoes, 
peeled and thinly sliced 
29 fl oz canned vegetable, 
chicken or beef broth 
15 oz canned pinto beans, 
rinsed and drained 
1/2 cup buttermilk 
1 tbsp cornstarch 
1 tbsp snipped fresh basil 
1/4 cup plain yogurt 
or dairy sour cream 
  fresh basil sprigs 
(optional) 
  

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