Subj:  Vegan Mushroom Soup
From:  The Gatsbys
Subj:  Mushroom Soup (vegan)                
This soup is delicious and creamy, but vegan.  It's 
wonderful for weather like we're
having in the east these days!
Mushroom Soup (Vegan)
1 Tbsp oil or 1/2 c. water
2 medium onions, chopped
1 lb. mushrooms, sliced
1 1/2 tsp dillweed
1 Tbsp paprika
1 tsp caraway seeds
1/8 tsp pepper
2 Tbsp soy sauce
2 cups water or stock
2 Tbsp margarine or oil
3 Tbsp flour
1 cup soymilk
2 tsp lemon juice
2-3 Tbsp red wine
In a soup pot, saute onion in oil or water until soft. 
 Add mushrooms, dill, paprika,
caraway and pepper, then saute for 5 minutes.  Add soy 
sauce and water or stock, cover
and simmer for 15 minutes.
Melt the margarine or heat the oil in a saucepan and 
add the flour.  Cook one minute,
stirring constantly, then whisk in the soymilk til smooth. 
 Simmer over low heat,
stirring constantly, until slightly thickened.  Add 
to the mushroom mixture and stir in. 
Cover and simmer for 15 minutes.
Just before serving, stir in the lemon juice and red 
wine.
Serves 6 to 8
From "The Peaceful Palate" by Jennifer Raymond, 
available from the Vegetarian
Resource Group, (410) 366-VEGE.  This is my favorite 
cookbook, and I have over 100
veggie cookbooks.  I recommend it highly!