VEGAN: Potato-Mushroom Soup

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* Exported from MasterCook II *

 

Potato-Mushroom Soup

 

Recipe By : 366 Simply Delicious Dairy-Free Recipes

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon corn oil

1 small onion -- minced

1 rib celery -- minced

3/4 pound boiling potatoes, peeled & diced

1/4 cup minced scallion

2 cups sliced mushrooms

4 cups vegetable broth

1/2 cup dry white wine

1 teaspoon minced fresh thyme or 1/4 tsp dried

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1 cup almond milk

 

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.

 

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