Serves: 6
Total Calories: 163

2 tablespoons olive oil
1/2 cup chopped shallot or 1 cup chopped onions
2 to 3 stalks celery chopped
1 portabella mushrooms cap halved and thinly sliced
12 button mushrooms thinly sliced
1 teaspoon herbes de Provence
1 small sprig fresh rosemary or 1 teaspoon dried
1/4 cup whole wheat pastry flour
4 cups plain unsweetened soy milk
1 teaspoon sea salt
pinch cayenne or white pepper

1. Heat the oil in a large heavy kettle over mediumlow heat. Add the shallots and celery, and sauté about 10 minutes or until the celery is almost tender.
2. Add the mushrooms, herbes de Provence, and rosemary to the kettle, and continue to sauté about 3 minutes or until the mushrooms are tender.
3. Sprinkle the flour over the ingredients and increase the heat to high. Stirring vigorously, slowly add about 1 cup of the soymilk. Continue stirring while slowly adding the remaining milk until the soup comes to a boil and thickens.
4. Remove the kettle from the heat and stir the salt and pepper into the soup. Remove and discard the rosemary sprig.
5. Ladle the hot soup into bowls, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 163
Calories from Fat: 41

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