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 This is an easy and tasty non-dairy soup. No, it won’t be “green” like my soup-symbol picture! Unless you throw in some pesto, that is. Hmm-m. I wonder how that would taste?
Place 2 cups of water in a large kettle and bring to a boil
Add 3 potatoes, peeled and cubed
Cook over medium heat until soft
While potatoes are cooking, dice 3 onions.
Cook over medium heat in a non-stick skillet (sprayed with olive oil) until soft.
Add onions to potatoes in kettle along with 2 cups of rice milk.
Add the equivalent of 1 inch of angel hair pasta broken into short pieces. Bring to a boil and then simmer until soft.
Add:
- 2 Tbsp mock chicken seasoning (e.g., McKay’s)
- 2 tsp salt
- Dash of pepper, if desired
- 1 Tbsp parsley
- 1 tsp garlic powder
Continue to cook mixture over a low-to medium heat.
Place 1 lb diced mushrooms in a heated non-stick skillet (sprayed with olive oil). Cook over a medium heat until soft and all liquid has been reabsorbed. Add to potatoes and onions.
Just before serving, add one large family-style can of cream of mushroom soup. Mix well. Can add additional rice milk to consistency, if desired.
Heat through and serve.
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Taylor's Recipes 
