Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Potatoes; peel & dice |
| ½ cup | Onion; finely chopped |
| 1 cup | Carrot; grated |
| 1 teaspoon | Salt; optional |
| ¼ teaspoon | Pepper |
| 1 tablespoon | Dried parsley; flakes |
| 4 teaspoons | Chicken-flavor vegetarian bouillon |
| 6 cups | Soy milk |
| ½ cup | Flour, all-purpose |
| \N \N | Paprika; sprinkle |
Recipe adapted from: The Mormon Diet Cookbook Preparation Time: 1:00 In lg Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, parsley flakes and bouillon.
Add enough water to just cover veggies; cook until veggies are tender, about 15 - 20 min.
Do not drain.
Measure 1½ C milk and add flour to milk, stirring with wire whisk.
Stir until blended.
Simmer for 15 min on low heat and thicken.
Garnish with paprika.
From DEEANNE's recipe files