Mushroom Bean Soup

2 Pounds fresh mushrooms, sliced
4 Cans beef broth
2 Cans cannellini beans, drained & rinsed
2 Garlic cloves, minced
1 Pound Polish sausage, sliced 1/4" thick

In a large stockpot brown about a quarter of the mushrooms, add the broth, the rest of the mushrooms, beans, garlic and sausage. Bring to a quick boil and reduce to simmer. Simmer about 1 1/2 hours until the flavors have melded and the beans are very tender and the mushrooms have cooked through.