1 tablespoon canola oil
1/2 cup chopped onion
1 teaspoon salt
1/4 teaspoon cayenne
2 cups water
1 cup chicken broth
1 pound fresh mushrooms -- diced
1 stalk chopped celery
4 cups potatoes -- peeled and diced
1 1/2 cups fat-free non-dairy substitute

In a large skillet coated with a nonstick spray and the tablespoon of oil, sauté the onions and mushrooms until brown and tender. In a blender put the chicken broth, half of the mushroom mixture and 2 cups of diced potatoes; blend extremely well. In a pot, add the 2 cups of water, Coffee Mate, rest of mushroom mixture, the blended mushroom mixture, salt, pepper, celery, and the other 2 cups of potatoes. Bring to a boil; reduce the heat; cover and cook on a medium to low heat for about 30 minutes or until the vegetables are tender.

Serve with warm, crusty French bread.

NOTES : What was that saying?? Mmmmm-mmmmm Good!

Per Serving:  Calories: 234.1;  Fat: 4.8g;  Protein: 9g;  Carbs: 43.5g;  Cholest: 1mg;  Sodium: 979mg

I say potato, you say pah-tah-toe.......but mushrooms are the same.