Creamy Mushroom Soup

5 cups water
3 cups sliced button mushrooms
1 cup diced onion (1 large onion)
1/2 cup unbleached bread flour
2 tablespoons soy flour
2 tablespoons extra virgin olive oil
2-1/2 teaspoons salt
1/2 teaspoon sugar
1/4 teaspoon ground nutmeg (preferably fresh ground)
1/8 teaspoon black ground pepper
1-1/2 cups soymilk

1. Wash and slice mushrooms. Peel and dice onions.

2. Heat extra virgin olive oil in a 3 quart soup pot. Add onions and saute until they become slightly translucent.

3. Add water, 2 teaspoons salt and sliced mushrooms. Bring to a boil and let soup cook for 10-15 minutes.

4. Mix together bread flour, soy flour, sugar, nutmeg, black ground pepper and 1/2 teaspoon salt. Add soymilk and stir to a smooth consistency. Stir this mixture into the boiling soup. Stir constantly until liquid begins to thicken.

5. Then turn down heat to medium-low and simmer for 10 minutes, stirring occasionally. Salt and pepper to taste.

Makes about 2-1/2 quarts (5-7 servings)

This recipe makes a delicious heart-healthy, cholesterol-free soup! Excellent for lunch, as an appetizer or a light dinner with bread and a salad.