|Title:||Hearty Cream of Mushroom Soup ***|
|Category:||Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian|
2 T olive oil based margarine
1 onion- finely chopped
3/4 lb. mushrooms- finely chopped
1 T whole wheat pastry flour
2 1/2 c vegetable broth
1 1/4 c milk (nut, soy, rice, or lowfat cow)
Salt and freshly ground black pepper
1/2 c cooked tiny whole wheat pasta shapes
Pinch of freshly grated nutmeg
|Directions:||Melt the butter in a large saucepan, and saute the onion for about 3 minutes until softened. Add the chopped mushrooms, cover, and cook for a further 5 minutes. Stir in the flour, then gradually add the broth and milk, stirring well after each addition. Cover, and cook for 15 to 20 minutes, stirring occasionally. Season with salt and freshly ground black pepper. Stir in the pasta shapes and grated nutmeg. Cook for a final 2 to 3 minutes, then serve.
Can also use the sauce with ravioli instead of tiny pasta shapes.