Cream of Mushroom Soup

Ingredients

• 1.5 cups fat-skimmed chicken broth 
• 1 tablespoon flour all-purpose
• 0.1 lb butter 
• 0.5 pound mushrooms sliced
• 0.5 lb onion peeled finely chopped
• 2 servings salt and pepper 
• 1 cup soy plain

Equipment

• bowl
• frying pan
• ladle

Directions

1. In a 5- to 6-quart pan over high heat, combine margarine, onion, and mushrooms. Cover and cook, stirring occasionally, until liquid evaporates and vegetables are lightly browned, 6 to 10 minutes.
2. Sprinkle vegetables with flour and stir 1 to 2 minutes more.
3. Stirring, add broth and bring to a simmer; cover and simmer 10 minutes, stirring occasionally. Stir in soy milk and add salt and pepper to taste. Ladle soup into bowls.