1 quart low fat soy milk
1 small onion, chopped
2 cloves garlic
6 whole peppercorns (or more)
1 pinch salt
4 T oat or rice flour (see hint)
4 T soy milk (cold)
8 oz shiitake mushrooms

Herb packet - Tie in cheesecloth:
6 fresh parsley sprigs
1/2 t dried leaf thyme
1 bay leaf (can be broken)

Put the soy milk, onion, peppercorns, salt and herb packet in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Optionally add Madeira. Serve hot or chilled, garnished with a slice of mushroom.

4 servings, each 74 calories:   10% from fat (0.9 g),  76% from carbohydrates (15.0 g),  14% from protein (2.8 g).  Sodium 15.8 mg,  Fiber 2.6 g.

Healing Heart Hint

Oat flour can be easily made in small quantities by putting some rolled or steel cut oats into an electric coffee mill for a few seconds.

For an interestingly different flavor variety add 2 T Madeira or your favorite dessert wine.

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©2004 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org