Creamy Mushroom Soup Atlas

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

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. Nava Atlas, "Vegetarian Celebrations"