Hungarian Mushroom Soup

1 shallot, diced
1 leek (white parts only), diced
2 c. no-chicken broth
1 c. unsweetened Silk soymilk
1 lb. baby bella mushrooms
2 1/2 T flour
1 T paprika
1 1/2 t tamari
1 t fresh cracked pepper
3 T olive oil
1/4 c fresh dill
1/4 chopped, fresh parsley
1 T fresh lemon juice
salt to taste (a pinch)



Heat 2 T oil in the bottom of a soup pot over medium heat. Saute shallot and leek for 5 minutes. Add mushrooms and rest of oil and saute for another 5 minutes, or until mushrooms start of give up their juices and all becomes fragrant. Add dill, paprika, tamari and broth. Reduce heat and simmer for 15 minutes.

In a separate bowl, whisk flour and soymilk together. Add to soup and stir well. Cover and simmer 10-15 minutes more, stirring occasionally.

Add salt, pepper, lemon juice, parsley and let heat through just before serving.

Makes 4 servings.