Serves: 5
Total Calories: 111
Yield: 10 cups

4 cups chopped potatoes
4 cups water
2 tablespoons chopped garlic
1 cup chopped green onion
1 1/2 cups chopped celery
8 ounces fresh mushrooms chopped
1 teaspoon olive oil
2 cups nondairy milk
1 tablespoon white flour
1/2 teaspoon salt
1/8 to 1/4 teaspoon black pepper

Bring the potatoes and water to a boil, and simmer for 10 minutes until soft. Then blend them until smooth in several batches in a blender, and set aside to add to the soup later.

In the bottom of a soup pot, sauté the garlic, green onions, celery, and mushrooms in the oil. Cook until the onions begin to brown and the mushrooms are soft. Stir to prevent sticking.

Add the nondairy milk, flour, salt, and black pepper to the sauteed vegetables. Stir vigorously to dissolve the flour into the milk. Add the blended potatoes and bring to a simmer. Cook for 2 minutes just below boiling so the milk will not separate. Turn off the heat, cover, and let set for several minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 111
Calories from Fat: 8

More Recipes from the Soup's On! Cookbook:
Asparagus Soup
Butternut Soup
Carrot Tarragon Soup
Corn Chowder
Cream of Leek with Fennel Soup
Creamy Mushroom Soup Deluxe
Easy Cream of Broccoli Soup
Orange Beet Soup
Spicy Roots Soup
Triple Onion Soup