If everyday soups have grown dull, a thick soup of potatoes, kidney beans and mushrooms makes a change for an afternoon snack or supper. Ajker Patrika’s feature desk offers this recipe for the cooler weather.
You will need: vegan butter, chopped onion (one medium, about 2 cups), mushrooms, mint, rosemary, salt and pepper (3/4 teaspoon, or to taste), finely chopped garlic, cornstarch, soy sauce, mustard, vegetable broth, small potatoes (about 450 grams, cut into half-inch cubes, about 3 cups), boiled kidney beans (3 cups) and milk.
Melt the butter in a large pot over medium heat and fry the onion for a few minutes. Add the mushrooms, mint, rosemary, salt and pepper and cook for 7-10 minutes, until the mushrooms release their liquid and colour slightly. Add the garlic and fry for one more minute.
Sprinkle cornstarch over the vegetables and stir to coat, then add the soy sauce and mustard. Pour in the broth, add the potatoes and bring to the boil over high heat. Once boiling, lower the heat and simmer uncovered for 15-20 minutes until the potatoes are tender, stirring now and then.
Stir in the kidney beans and milk and simmer uncovered for another 10-15 minutes, until the vegetables are fully soft and the soup has thickened; it will thicken a little more as it cools. Taste before serving: add soy sauce or salt for saltiness, a little mustard for tang, or extra milk to thin it.
It keeps in an airtight container for 3-4 days in the fridge and up to a month in the freezer. If it is too thick when reheated, loosen it with a little broth, milk or water.
Photo: Мыць Денис / Wikimedia Commons (Public domain)
Source: Ajker Patrika
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