3 T Butter
1 Onion, diced
16 oz Sliced Mushrooms
Thyme, to taste
Rosemary, to taste
Garlic, diced, to taste
2 T Cornstarch
2 T Soy Sauce
1 T Dijon Mustard
3 C. Vegetable Broth
16 oz Potatoes, cut into bite sized pieces
2 cans Great Northern White Beans, drained and rinsed
2 C Milk
Saute onions in butter for a few minutes. Add mushrooms and spices and cook for 7-10 minutes, until mushrooms are browned. Add garlic and cook until fragrant. Add cornstarch and coat vegetables. Add soy sauce, mustard, vegetable broth, and potatoes. Boil until potatoes are tender. Add beans and milk and cook until heated through and the stew has thickened.