White Bean and Sausage Stew

Place bay leaves, thyme and peppercorns in cheesecloth and tie with kitchen twine. Set aside. Drain beans and place in a medium stockpot. Add chicken stock, onion, and herb bundle. Cover bring to a boil. Reduce heat simmer, covered, until beans are tender- about 30 minutes. Drain beans reserving liquid. Discard herb bundle.

In large stockpot, melt butter over medium high heat. Add leeks, carrots, celery, pearl onions, and potatoes. Cook until softened, 12 minutes Add sausage cook until browned -5 minutes. Stir in peas and mushrooms. Sprinkle in flour cook 2 minutes. Reduce heat to medium add milk and cooking liquid. Stir until thickened, 20 minutes. Stir in

beans and sage.

Makes 12 servings.