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Ingredients
- 1/4 cup olive oil
- 4 TBSP 'poultry' seasoning, containing rosemary, marjoram and other assorted things.
- 1 cup minced onion
- 1 cup chopped celery
- 3 cups chopped crimini mushrooms
- 1/4 cup whole wheat flour
- 1 Tablespoon corn starch (optional), mixed into 2 T cold water
- 2 cups plain soy milk
- 3 cups water and broth cubes
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Directions
1. Heat oil in a large soup pot.
2. Saute onion, celery, and mushrooms until tender. You may need more oil. Also add dried herbs in this step.
3. Once veggies are tender, mix in flour and cook about 2 minutes, stirring constantly.
4. Stir cornstarch mixture into veggie broth, and add slowly stiring constantly to avoid lumps. Bring to a boil, reduce heat, and simmer for 5-10 minutes until soup thickens.
5. Stir in soy milk. Blend about 2/3 of soup (some larger pieces are a nice touch in most cases).
6. Heat through, correct seasonings, and serve!
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