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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.

Cooking Tips

  • 1. When choosing mushrooms, select firm ones.

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