Mushroom Onion Soup
Ingredients
  • 2tablespoons olive oil
  • 2 onionschopped
  • 1pound mushroomssliced
  • 1tablespoon paprika
  • 1teaspoon dill
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 3tablespoons soy sauce
  • 1cup water or vegetable stock
  • 2tablespoons olive oil
  • 2tablespoons unbleached flour
  • 2cups dairy-free milk
  • 2tablespoons lemon juice
Instructions
  1. Heat the olive oil in a large stock pot and add the onions. Cook over medium-high heat, stirring often, until the onions start to soften, about 8 minutes.
  2. Add a few tablespoons of water to deglaze and continue cooking until they are brown and caramelized, about 5 minutes.
  3. Add the mushrooms, paprika, dill, salt, and pepper. Lower the heat slightly, cover, and cook 5 minutes, stirring frequently.
  4. Add the soy sauce and vegetable stock. Uncover and simmer about 10 minutes.
  5. In a separate pan, mix the olive oil and flour to form a thick paste. Cook over medium heat, stirring constantly, for 1 minute. Whisk in the dairy-free milk and cook until steaming and slightly thickened.
  6. Pour the dairy-free milk mixture into the soup. Stir in the lemon juice just before serving.