I'm taking this (more or less) from the Hanya's Kitchen Cookbook that I mentioned yesterday. I can't find it in print these days, but it is one of the best church cookbooks, and especially so for Lenten and "ethnic" dishes. It was published by St. Tikhon's Orthodox Theological Seminary in South Canaan, Pa. Pick one up if you can find it.
You can use any small macaroni product for this recipe.
Peel and dice 4 potatoes.
Add them to 10 cups of water and cook them 'til they're at least half done (but don't over-cook them).
Chop up two cups of mushrooms and add to the potatoes. I like to mix different kinds of mushrooms.
Cook this, and use the potatoes as your marker---you want them tender, but not mushy.
Add a cup or so of small soup macaroni or egg barley and cook. The book says to cook 'til tender, but I cook 'til they're not quite tender.
Chop up and brown one onion with two tablespoons of flour. I use a big onion and more flour--do what you like.
Add some of the liquid from what you have cooking to the onion and flour and mix it 'til its smooth.
Add the onion, flour and mix to the soup.
Let it boil and them simmer 'til it loses that flour taste. You may need to add a little more water, or even a little of some of that vegan soup stock
Add some pepper.
Enjoy!
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