1 lg. onion
4 fresh shitake or button mushrooms sliced
2 lg. carrots, sliced thin
1 green pepper, chopped
1 zucchini, sliced and halved
2 tsp. oil
3 lg. potatoes
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) can chicken broth
1/2 c. buttermilk
1 tbsp. cornstarch
2 slices Canadian style bacon, chopped
1 tbsp. basil

Cook onion, mushrooms, carrots, green pepper, zucchini in oil until tender. Add potatoes, beef broth, chicken broth and some water. Bring to a boil. Reduce heat and simmer 30 minutes or until potatoes tender. Stir in small bowl buttermilk and cornstarch; add to broth mixture. Stir in bacon and basil. Cook until thick and bubbly. Top each serving with sour cream.