----- Now You're Cooking! v4.56 [Meal-Master Export Format]
 
       Title: Instant Irish Cream Of Potato Soup
  Categories: Cream, vegetable
       Yield: 6 servings
 
    1.00 c  peeled and diced potatoes
    1.00 c  diced onions
    1.00 c  diced carrots
    2.00 tb chopped fresh dill; -or-...
            -dried dill
    0.25 ts ground white pepper
    1.00 ts granulated garlic; -or-...
            -minced fresh garl
    3.00 tb corn oil
    4.00 c  water
    2.25 c  light soy milk
    2.00 tb vegetable bouillon powder
    1.00 c  instant mashed potato flakes
 
   In a medium-size saucepan, saute potatoes, onions, carrots, pepper,
 
   dill and garlic in oil over medium heat for 6 minutes.
 
 
   Add water, soy milk and bouillon powder.
 
 
   Add potatoes flakes slowly, whipping constantly to ensure even
 
   dispersion. Reduce heat to low and cook, stirring occasionally, until
 
   potatoes are cooked and mixture is hot, about 15 minutes.
 
 
   Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg
 
   chol,
 
   38 mg calcium
 
 
   Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed
 
   for you by Karen Mintzias
 
 
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