Potato Mushroom Soup With Apple

6 Scallions; sliced thinly

1 sm Onion; finely chopped

1 1/2 tb Margarine, nondairy

1 tb Vegetable oil

3 c Potatoes; peeled and thinly

-sliced 1 1/2 c Mushrooms; sliced

6 c Vegetable stock

2 tb Soy sauce

1/4 ts Pepper

1/2 ts Thyme, dried

3 tb Parsley, Italian, fresh;

-chopped 1 Apple, Rome Beauty; cored

-and finely diced In a large saucepan, saute scallions and onion in margarine and oil over medium-high heat for 2 minutes. Add potatoes and mushrooms and saute 5 minutes, stirring frequently. Add broth, soy sauce and pepper. Cover and simmer 15 minutes, or until potatoes are tender. Add thyme and taste for seasoning. Before serving, add parsley and apple. Serves 6. Per serving: 111 cal; 2 g prot; 5 g fat; 15 g carb; 0 chol; 212 mg sod; 2 g fiber From the files of DEEANNE
-