Long Winters Nap Mushroom Soup(Vegetarian)

• 4 or 5 c. chopped mushrooms (leave small ones whole)
• 2 onions, sliced in crescents
• 4 Tbsp. sesame oil (or 1/2 stick margarine)
• 1/2 tsp. thyme
• 2 cloves garlic
• 1 Tbsp. sesame seeds
• 2 Tbsp. tamari (or Soy sauce)
• 2 Tbsp. nutritional yeast (optional)
• 6 c. broth or vegetable water
• 1 carrot chopped into matchsticks
• 1/4-1/2 c. flour (whatever you have will do, but white or rice flour is best)
• 1 c. soy milk or regular milk

1. Saute mushrooms and onions in sesame oil.
2. Add garlic, thyme, sesame seeds, tamari, and yeast.
3. When mushrooms are done, add flour, stirring until brown.
4. Pour in the liquid and let it simmer for one hour.
5. Then 15 minutes before serving, add soy milk.
6. If you cannot get soy milk, combine a cup of the soup with half a block of tofu in a blender.
7. When smooth, add back to soup.
8. Add parsley as a garnish with a few pats of butter and serve in big bowls with homemade biscuits.

mushrooms, onions, sesame oil, thyme, garlic, sesame seeds, tamari, nutritional yeast, broth, carrot, flour, soy milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=126889 (may not work)