Potato-Pinto Bean Soup

-Laura Chase

I onion, chopped

1 cup sliced mushrooms

2 tsp olive oil

2 potatoes, sliced

2 cans chicken broth

1 can pinto beans

1/2 cup buttermilk

1 tbs cornstarch

1 tbs fresh basil

1/4 sour cream

cook onion and mushrooms in hot oil till tender, add potatoes and broth. Boil, then simmer for 30 mins or until potatoes are done. Stir in beans. In small bowl stir together buttermilk and cornstarch. Stir into potato mixture. Cook and stir until thick and bubbly. Stir in snipped basil. Serve, with spoonful of sour cream in each bowl.