1poundspeckled butter beans or Fordhook lima beansfresh or frozen
6ouncesbaby portobello mushroomssliced
1teaspoondried rosemarycrushed, or 2 tsp. minced fresh rosemary
1teaspoonsoy sauceor coconut aminos (soy-free and gluten-free)
Heat a large non-stick pot. Add the onions, and saute until they begin to brown, about 6 minutes. (Add a tablespoon or two of water to prevent sticking, if necessary.) Add the celery and garlic, and cook for another two minutes.
Add the water and butter beans and bring to a boil. Add all remaining ingredients, bring back to a boil, reduce heat, and simmer until the beans and wild rice are both done, 45-55 minutes.
If necessary, thin soup with water as it is cooking, according to taste. Just before serving, about 1/2 cup of the beans may be mashed or blended to make the broth thicker.