This was an excellent recipe. I followed VONTEITY's recommendations from January, 2005 and made mushroom soup from scratch, overnight while the beans were soaking in another container. After the beans soaked overnight, I boiled them for about 5 minutes and then cut the heat and let them soak for about an hour before including them with the other ingredients. I discarded the vegetables from the mushroom broth and added 8 ounces of chopped mushrooms to the recipe. I also doubled the vegetables in the recipe and omitted the vegetable bouillon. Since it is winter, I substituted 1 tsp each of rosemary, thyme and savory for the fresh sprigs. I also added 1 tsp of poultry seasoning and added 1 small can of (mild) minced chilies. I cooked everything for about 9 hours and served this with some French bread. This is not a spur-of the moment recipe. I think the mushroom broth adds some flavor to this dish. However, preparing this recipe is pretty simple. I will definitely make this again.
Was this review helpful?
17 users found this review helpful
This was an excellent recipe. I followed VONTEITY's recommendations from January, 2005 and...