Ingredients

  • 3 green onions, chopped
  • 2 cups carrots, chopped
  • 8 vegetable bouillon cubes, or chicken bouillon
  • 8 cups water
  • 2 teaspoons dill
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 2 bay leaves
  • 6-8 cups potatoes, diced
  • 7 cups mushrooms, chopped (optional)
  • 2 cups frozen corn, (optional)
  • 2 cups rice milk, or other low-fat milk
  • ½ cup flour
Keywords
Soup, main, MWL, potatoes
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Directions

In a large pot, saute green onions and carrots in 2 tablespoons water, adding more if needed. Add dry sherry (optional) and let evaporate. Add the 8 cups of water, bouillon cubes, and spices, stir until cubes are dissolved. Next, add the chopped potatoes. Bring to a boil and simmer for 10 minutes. Remove bay leaves. MIx the rice milk and flour together with a small whisk until there are no lumps. Add the mushrooms, corn, and the rice milk mixture to the pot and stir until thickened.

I have tried this soup with & without mushrooms and/or corn and it is delicious all ways! My family loves this with Honey Whole Wheat Bread

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