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Creamy Tomato, Potato and Mushroom Soup

 
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Creamy Tomato, Potato and Mushroom Soup recipe

Yield

4

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 cup potatoes
peeled, diced and cooked
1 tablespoon olive oil
¼ cup onions
diced
cup celery
diced
1 cup mushrooms
diced
*
1 cup water
2 cups tomatoes
crushed
2 tablespoons soy sauce, tamari
1 tablespoon barley malt syrup
*
1 cup edensoy
original
*
2 tablespoons basil
dried
1 x salt and black pepper
to taste
*

Directions

Purée potatoes in 1 cup of cooking liquid, vegetable stock or water.

Set aside.

Heat oil and sauté onions, celery and mushrooms until onions are transparent.

Add water and simmer until onions are tender.

Add puréed potatoes, crushed tomatoes, shoyu, barley malt, EDENSOY, basil, salt and pepper.

Simmer for 10 minutes. Do not boil. Turn off heat and allow to cool slightly before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 6942% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 466mg 19%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 18% Vitamin C 24%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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