| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
Vegetarian |
Vegetarian, Vegan, Soups, Fruits |
6 |
Servings |
INGREDIENTS
| 6 |
|
Scallions; sliced thinly |
| 1 |
sm |
Onion; finely chopped |
| 1 1/2 |
tb |
Margarine, nondairy |
| 1 |
tb |
Vegetable oil |
| 3 |
c |
Potatoes; peeled and thinly sliced |
| 1 1/2 |
c |
Mushrooms; sliced |
| 6 |
c |
Vegetable stock |
| 2 |
tb |
Soy sauce |
| 1/4 |
ts |
Pepper |
| 1/2 |
ts |
Thyme, dried |
| 3 |
tb |
Parsley, Italian, fresh; chopped |
| 1 |
|
Apple, Rome Beauty; cored and finely diced |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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