mushroom and black bean soup

Start with a basic mirepoix:

1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
olive oil

Saute the vegetables in the soup pot until they are tender. I like to cover the pot to keep all the juices inside. Add

1 lb. sliced mushrooms (I like Baby Bellas)
2 dried ancho chiles

Stir well, cover, and let cook until mushrooms are soft. Add

4 cups vegetable stock
1 can black beans, drained and rinsed
salt and pepper

Bring everything to a boil and then lower the heat to simmer. I puree the soup using my wand mixer; if you don't have one, do it in batches in your food processor. Once the soup is pureed, adjust the seasonings and serve.

Peace,
Milton