MUSHROOM AND WHITE BEAN SOUP
| 1 Pound Mushrooms sliced | 3 Celery; chopped |
| 6 cups Mushroom Broth | 1 Garlic Clove; chopped |
| 1 14.5 ounces Can White Beans; or 1-1/4 Cups Homemade Beans | 1/2 teaspoon Ground Rosemary |
| 1 Yellow Onion; chopped | 1 teaspoon Ground Sage |
| Dash Worcestershire Sauce | Dash Red Pepper Sauce |
| 3 Carrots ; scrubbed & chopped | Salt & Pepper; to taste |
In soup pot, add mushrooms and onion with dash of Worcestershire sauce and cook until tender. Add garlic, carrots, celery, sage, rosemary and broth. Bring to boil, reduce heat, simmer until carrots are tender, 20-25 minutes. Add rinsed and drained beans, salt, and pepper. Blend half of soup in blender, in small batches, being careful not to burn yourself. Return blended soup to soup pot and cook 5 more minutes.
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Posted by: Coleens Cooking <summerslimming@gmail.com>
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Another Great Group of *~ Beth ~*
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