If you like mushrooms, you’ll love this soup…
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- 2 C yellow onions (chopped)
- 1 C water
- 2 C mushrooms (crimini) (sliced)
- 1 Tbsp paprika
- 1/2 Tbsp dill weed (dried)
- 1/4 tsp black pepper
- 3 Tbsp soy sauce
- 1 C vegetable broth
- 1 Tbsp olive oil
- 2 Tbsp flour (unbleached all purpose)
- 2 C soy milk
- 2 Tbsp lemon juice
In a large pot, cook the onions in half of the water over high heat for 5 minutes; stir often until the water evaporates. Stir in the other half of the water and cook for 5 more minutes.
Add the mushrooms and spices to the onions; lower the heat, cover and cook for 5 minutes, stirring frequently.
Add the soy sauce and vegetable broth; cover and simmer for approximately 10 minutes.
In a medium pan, combine the olive oil and flour to form a paste; cook over medium heat for 1 minute stirring constantly. Whisk in the milk to the flour paste, stirring constantly until slightly thickened.
Add the milk mixture to the mushroom mixture; stir in the lemon juice just before serving.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC