|
Warm the oil in a 3- to 4-quart pot over medium heat. Add the onion, garlic, carrot, celery, portobello, salt and marjoram. Saute for 10 minutes, stirring frequently.
Put 1/4 c. of the vegetable broth into a 1-cup container. Add the flour and stir well to make a smooth paste. Set aside.
Add the remaining 1 3/4 c. of vegetable broth, soy milk, soy sauce and cayenne to the pot. Bring the pot to a boil. Slowly pour the flour mixture into the soup, stirring constantly. As soon as the flour mixture is added, reduce heat and simmer for 10 minutes, stirring occasionally.
Serve garnished with the chopped parsley.
|
