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Recipes » Soups » Mushroom Soup
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Recipe Mushroom Soup

2 onions, chopped

1 lb (16 oz) mushrooms, sliced

1 Tbsp paprika

1 ½ tsp dried dill

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

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.

When choosing mushrooms, select firm ones.

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