Creamy Portobello Mushroom Soup

Olive Oil, 1 tbsp
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 2 cloves
Carrots, raw, 4 carrot (7-1/2")
Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
Portabella Mushrooms, 200 grams
Mushrooms, fresh, 200 grams
Salt, 1 tsp
Oregano, ground, 1 tsp
Vegetable Broth, 6 cup
Milk, nonfat, 2 quart
*Flour, white, .25 cup (remove)
*Kikkoman Lite Soy Sauce, 1.5 tbsp (remove)
Pepper, red or cayenne, 1 tsp (remove)

Warm the oil in large pot over medium heat. Add the onion, garlic, carrot, celery, mushrooms, salt and oregano. Saute until soft, about 5-10 minutes, stirring frequently. Put 1/2 cup of vegetable broth into a small bowl. Add flour and make a smooth paste, set aside. Add the remaining vegetable broth, milk, soy sauce and cayenne pepper to the pot. Bring to a boil. Slowly add flour, stir constantly to remove lumps. As soon as flour mixture is added, reduce heat and simmer for 15 minutes, stirring occasionally. Top with parsley, if desired. Soy milk may be substituted if desired.

Serving Size: makes 10 2-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user CCHURCH137.