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Preparation
Slice and chop the mushrooms into small pieces about the size of a garlic clove.
Put the mushrooms and the water into a saucepan, bring to boil and simmer for a few minutes.
Strain the mushrooms and set aside, keep the stock.
Melt the margerine in a large saucepan and stir in the flour and cook gently for a few minutes until a smooth paste is formed.
Keep the pan on the heat and add the mushroom stock and the soya milk to the flour a little at a time stirring continuously to avoid lumps.
Add the chopped parsley and the seasonings and simmer for 10 minutes stirring occasionally to avoid sticking.
Add the cooked mushrooms and adjust the seasoning to taste.
Reheat the soup but do not boil.
Serve immediately.
If you want a 'creamier' soup stir in some soya cream before serving.
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