Black Bean Soup - cooking recipe

Ingredients

1/4 c. butter, melted
2 medium-sized onions, chopped
4 stalks celery, chopped
2 (16 oz.) cans black beans, undrained
2 bouillon cubes, dissolved in 4 c. hot water
1 bay leaf
1 tsp. dry mustard
2 Tbsp. minced parsley
1/2 lb. boiled turkey, cut in small pieces
2/3 c. dry sherry
salt and pepper to taste

Preparation

Saute onions and celery in butter.
Place onions and celery in 3-quart casserole.
In blender, whirl 1 can beans and 1 cup bouillon, then do the same with the second can of beans and another cup of bouillon.
When smooth, add to casserole with remaining 2 cups bouillon, bay leaf, mustard, parsley and turkey. Stir well.
Bake until beans are tender, approximately 40 minutes. Season with salt and pepper.
Add sherry and stir well.
Serves 4.