Without the Cream of Mushroom Soup

4 medium potatoes, peeled and cut in 1/2 -inch cubes
3 cups water
2 teaspoons olive oil
2 large carrots, chopped
1 medium onion, diced
1 teaspoon minced garlic
2 cups fresh mushrooms, coarsely chopped
2 cups soy, rice or almond milk
1 cup water
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
Pinch ground black pepper

In a large saucepan, combine potatoes with 3 cups water. Cook, covered, over medium-high heat until tender, about 10 minutes. Drain and set aside. In a large skillet, heat oil over medium heat. Add carrots, onion and garlic and cook, stirring frequently about 5 minutes. Add mushrooms and cook and stir until mushrooms are tender, about 3 minutes. Remove 2 cups mushroom mixture and set aside. In a food processor container place potatoes and remaining mushroom mixture from skillet. Process until smooth. Pour back into saucepan. Add milk, water, thyme, salt, pepper and reserved mushroom mixture. Simmer over medium heat until heated through, about 10 minutes. Yields 6 servings.

Calories: 131, total fat: 2g, dietary fiber: 3g, protein: 5g, calcium: 13percent
Recipe breakdown by MasterCook Deluxe.