1. In a Dutch oven or soup kettle, put in oil and onion, carrots and mushrooms. Saute (fry on medium heat) till onion is tender.
2. Stir in rest of ingredients. If you have dried thyme, add 1 teaspoon.
3. Bring to boil. Reduce heat. Cover and simmer 25-30 minutes or till potatoes are tender.
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|Serving Size: 1 Serving (495g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 176 (36%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 5.1g||25 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 98.5mg||30 %|
|Sodium 1419.2mg||49 %|
|Potassium 1549.9mg||41 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 49.2g|
|Protein 20.8g||30 %|
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Calories per serving: 487
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