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Ingredients
1 tb Margarine, dairy free
1 tb Vegetable oil
1 c Onion- chopped
8 oz Mushrooms - sliced
1 lg Garlic Glove - minced
1/3 c Celery - thinly sliced
1/3 c Bell pepper, green - diced
3 c Soybean Milk
4 c Potatoes - cubed 1/2 inch
1/4 ts Black Pepper
1 ts Salt, or to taste
1 tb Parsley - choped
Directions
1. Saute onions, garlic, celery and green pepper in hot oil and margarine about 3 minutes. Add sliced mushrooms and saute 3 more minutes
2. Add soybean milk, black pepper, salt and potatoes. Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally.
3. Makes about 6 cups. Thin with extra soybean milk if soup is too thick.
4. Garnish with parsley and serve with the veal.
1 tb parsley - chopped
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