Mushroom Soup
Servings: 4
Ingredients
- 2 tbsp. Water
- 2 Onions, chopped
- 1 cup Vegetable broth
- 1 pound Mushrooms, cleaned and sliced
- 1 tbsp. Paprika
- 1 tsp Dried dill
- 1 tsp Caraway seeds (optional)
- Black pepper to taste
- 3 tbsp. Light soy sauce or tamari
- 2 tbsp. Whole grain flour
- 2 cups Soy milk, divided
- 1 tbsp. Lemon juice
- 3 tbsp. Red wine (optional)
Instructions
- Heat 2 tablespoons water in a large soup pot and add onions. Cook over medium-high heat until onions are soft.
- Add vegetable broth, sliced mushrooms, paprika, dill, caraway seeds (if using), and black pepper. Lower the heat slightly and cook 5 minutes more, stirring frequently.
- Add soy sauce or tamari.
- In a separate pan, mix ΒΌ cup milk with flour to form a paste. Cook over medium heat, stirring constantly, for 1 minute. Then whisk in the remaining soy milk and cook until steamy and slightly thickened.
- Add the milk-flour mixture to the soup. Stir in the lemon juice (and wine, if using) just before serving.