Creamy Mushroom Soup (Atlas)

Ingredients:
• 3 tb Margarine
• 1 c Chopped onions
• 2 md Potatoes, peeled & diced
• 2 lg Celery stalks, diced
• 2 Garlic cloves, minced
• 6 c Water
• 2 Vegetable bouillon cubes
• 1/2 ts Mustard, basil & thyme
• 1/4 c Dry white wine, optional
• 12 oz White mushrooms, sliced
• 6 oz Shiitake, fresh or other fresh wild mushrooms
• 2 c Cooked navy beans
• Pepper to taste
• 1/4 c Fresh minced parsley

Directions:
Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes. Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes. Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes. Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley.