Total Calories: 111
Yield: 10 cups
Bring the potatoes and water to a boil, and simmer for 10 minutes until soft. Then blend them until smooth in several batches in a blender, and set aside to add to the soup later.
In the bottom of a soup pot, sauté the garlic, green onions, celery, and mushrooms in the oil. Cook until the onions begin to brown and the mushrooms are soft. Stir to prevent sticking.
Add the nondairy milk, flour, salt, and black pepper to the sauteed vegetables. Stir vigorously to dissolve the flour into the milk. Add the blended potatoes and bring to a simmer. Cook for 2 minutes just below boiling so the milk will not separate. Turn off the heat, cover, and let set for several minutes before serving.
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