Potato-Basil Soup - cooking recipe

Ingredients

1/2 c. buttermilk
1/4 c. Imo (imitation sour cream)
1 Tbsp. fresh basil or 1 tsp. crushed, dried
1 Tbsp. cornstarch
3 large potatoes, peeled and thinly sliced
2 slices Canadian bacon, chopped
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can chicken broth
2 tsp. olive oil
1/2 c. button mushrooms
1 large onion, chopped finely

Preparation

In a large stockpot, cook mushrooms and onion in hot oil until onion is tender. Add potatoes and both cans of broth.
Boil, then reduce heat. Simmer, covered, 30 minutes.