What You'll Need
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
How to Make It
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.
Copyright 2021 Center for Nutrition Studies. All rights reserved.