1 large onion, chopped
3-4 cloves garlic, minced
olive oil for sauteeing
1 quart veggie broth or water
4-6 potatos, diced
4 stalks celery, chopped
4 carrots, chopped
3/4 teaspoon poultry seasoning (wish they had a different name for that!)
1 quart (32 oz) soy milk - I used vanilla Silk
1/2 cup non-flavored soy protein powder
8 oz mushrooms, chopped
Sautee the garlic & onion in oil till transluscent. Add celery & sautee a few minutes more. Add veggie broth, potatos, carrots & seasonings & cook till spuds & carrots are tender.
Place the soy protein powder in a small bowl & add about 1 to 2 cups of the soy milk & whisk till the powder is well blended. Add the remaining plain soy milk to the soup pot, stir well, then add the milk/protein powder mixture to the pot & stir again. Add shrooms & heat throughly.