366 Dairy-Free: Potato Mushroom Soup

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* Exported from MasterCook *

 

Potato Mushroom Soup

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes, Robin Robertson

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon corn oil

1 small onion -- minced

1 rib celery -- minced

3/4 pound boiling potatoes -- peeled and diced

(about 2 cups)

1/4 cup minced scallion

2 cups sliced mushrooms

(about 1/2 pound)

4 cups Vegetable Stock

(see separate recipe)

1/2 cup dry white wine

1 teaspoon minced fresh thyme

OR 1/4 teaspoon dried

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1 cup almond milk

 

Page 22

 

Heat the oil in a large saucepan over medium-high heat. Add the onion,

celery, potatoes, and scallion and cook, covered, stirring frequently,

until the potatoes are slightly soft, about 10 minutes. Be careful not to

brown the vegetables. Add the mushrooms to the saucepan and stir well to

combine. Cook, covered, until the mushrooms are soft, about 5

minutes. Add the stock, wine, thyme, salt, and pepper and stir to

combine. Reduce the heat to low and simmer, covered, until the potatoes

are tender, about 30 minutes. Remove the saucepan from the heat. In a

food processor, puree the soup, in batches if necessary. Return the soup

to the saucepan and reheat over medium heat until the soup comes to a

simmer. Stir in the almond milk. Adjust the seasonings. Heat again to

Serving temperature.

 

6 SERVINGS

 

Calories 259 Kc • Protein 6 Gm • Fat 9 Gm • Percent of calories from fat

32% Cholesterol 0 mg • Dietary Fiber 5 Gm • Sodium 443 mg • Calcium 76 mg

 

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