Potato-mushroom soup with apple

6 servings

Ingredients

Quantity Ingredient
6 Scallions; sliced thinly
1 small Onion; finely chopped
1½ tablespoon Margarine, nondairy
1 tablespoon Vegetable oil
3 cups Potatoes; peeled and thinly sliced
1½ cup Mushrooms; sliced
6 cups Vegetable stock
2 tablespoons Soy sauce
¼ teaspoon Pepper
½ teaspoon Thyme, dried
3 tablespoons Parsley, Italian, fresh; chopped
1 Apple, Rome Beauty; cored and finely diced

Directions

In a large saucepan, saute scallions and onion in margarine and oil over medium-high heat for 2 minutes.

Add potatoes and mushrooms and saute 5 minutes, stirring frequently.

Add broth, soy sauce and pepper.

Cover and simmer 15 minutes, or until potatoes are tender. Add thyme and taste for seasoning. Before serving, add parsley and apple.

Serves 6.

Per serving: 111 cal; 2 g prot; 5 g fat; 15 g carb; 0 chol; 212 mg sod; 2 g fiber

From the files of DEEANNE

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