Take a Leek Soup
excerpt from: A Vegetarian Cooks' Book, The Green Cuttingboard Press, 2004
Ingredients:
1/2 whole leek, sliced (thin slices from the root to the green, no further)
8 ounces button mushrooms, chunked
1 yellow squash, sliced
1 Tbls chopped garlic
1 8 ounce can white navy beans, drained
1/2 Cup vegetable oil
2 Tbls all-purpose flour
2 Tbls soy spread
2 Cups water
1/2 Cup white
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