Name: Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

By CNS Recipes

(8)

This dairy-free mushroom soup is delicious served with dark bread. To round out the meal, add a hearty flavorful salad.

Prep: 15 mins Cook: 30 mins Total: 45 mins Yield: 6 servings

Low Sugar Nut Free

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

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.