1/4 cup (1/8 lb.) margarine or butter
1 onion (1/2 lb.), peeled and finely chopped
1/2 lb sliced mushrooms
1 1/2 teaspoon rice flour
1 1/2 cups fat-skimmed chicken broth
1 cup plain soy or other nondairy milk
Salt and pepper

1. In a 5- to 6-quart pan over high heat, combine margarine, onion, and mushrooms. Cover and cook, stirring occasionally, until liquid evaporates and vegetables are lightly browned, 6 to 10 minutes. Sprinkle vegetables with flour and stir 1 to 2 minutes more.
2. Stirring, add broth and bring to a simmer; cover and simmer 10 minutes, stirring occasionally. Stir in soy milk and add salt and pepper to taste. Ladle soup into bowls.
Makes about 3 cups; 2 servings