Ingredients 1 tb margarine, dairy free 1 tb Vegetables oil 1 c onion – chopped 8 oz Mushrooms – sliced 1 lg Garlic clove – minced 1/3 celery – thinly sliced 3 c Soybean milk 4 c Potatoes – cubed ½ inch ¼ ts Black pepper 1 ts Salt, or to taste 1 tb Parsley – chopped
Directions 1. Saute onion, garlic, celery, and green pepper in hot oil and margarine about 3 minutes. Add sliced mushrooms and sauté 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. Make about 6 cups. Thin with extra soybean milk if soup is too thick. 4. Garnish with parsley and serve with the veal.
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