Ingredients
Ingredients
- 2 onions, chopped
- 1 lb (16 oz) mushrooms, sliced
- 1 Tbsp paprika
- 1 ½ tsp dried dill
- ⅛ tsp black pepper
- 3 Tbsp low-sodium soy sauce
- 1 ¾ cup water or vegetable stock plus 1 Tbsp
- 2 Tbsp whole grain flour
- 2 cups unsweetened, non-dairy milk
- 2 Tbsp lemon juice
Instructions
Instructions
- 1. In a large pot, heat ½ cup of water and add the onions.
- 2. Cook over medium-high heat until onions are soft and the water has evaporated, about 5 minutes.
- 3. Add another ¼ cup of water to deglaze the pan and cook for another 3 minutes.
- 4. Add mushrooms and spices to the pan. Lower the heat slightly, cover, and cook for 5 minutes, stirring frequently.
- 5. Add soy sauce and vegetable stock. Cover and simmer for 10 minutes.
- 6. In a separate pan, mix 1 Tbsp water and flour to form a thick paste. Cook, stirring constantly for 1 minute, then whisk in the non-dairy milk and cook over medium heat, stirring frequently until steaming and slightly thickened.
- 7. Add the milk mixture to the soup. Stir in the lemon juice just before serving.
Cooking Tips
Cooking Tips
- 1. When choosing mushrooms, select firm ones.
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