Source: Enlitened Kosher Cooking by Nechama Cohen

Thick cream of mushroom soup.

Servings

1 tbsp olive oil
2 fresh leeks , thinly sliced
3 medium garlic cloves , peeled and minced
3 cup fresh mushroom slices (or 3 (8oz) cans with the liquid)
1 oz instant mushroom soup, dry packet (optional)
0.25 tsp black pepper
1 tbsp soy flour (or regular flour)
7 cup cold water (if using canned mushrooms, include their liquid in this count)
0.5 cup soy milk (low-carb soy milk mixed with a 1/4 cup of water)
1 cup cooked barley (optional)

1 In a medium soup pot (4 to 5 quarts), prepare leeks and garlic the Enlitened way (see below).
2 Add mushrooms, seasoning and liquid. Bring to a boil then simmer on medium heat for 25 to 30 minutes.
3 Let soup cool. Fish out a few mushrooms for garnish, then sprinkle with soy or regular flour and blend with an immersion blender or process in food processor with knife blade.
4 Boil soup on high heat for 1 minute. Turn off heat and add soy milk (and barley, if desired), then stir. Make sure not to boil after adding the soy milk, so that it does not curdle.
5 Return unblended mushrooms for garnish.

To prepare leeks and garlic - Heat 2 tablespoons of oil together with the cooking spray in a large non-stick skillet over medium heat for a few seconds. Add the leeks and onions; stir and lower heat. Cook until the leeks and onions start to brown. Stir occasionally. Add 3 cloves garlic (peeled and minced) and water; the mixture will start to brown. Cook another few minutes, scraping the bottom of the pan so that nothing sticks.