Name: Mushroom Onion Soup
Ingredients: 2 tablespoons olive oil; 2 onions (chopped); 1 pound mushrooms (sliced); 1 tablespoon paprika; 1 teaspoon dill; 1 teaspoon salt; 1/2 teaspoon black pepper; 3 tablespoons soy sauce; 1 cup water or vegetable stock; 2 tablespoons olive oil; 2 tablespoons unbleached flour; 2 cups dairy-free milk; 2 tablespoons lemon juice

Mushroom Onion Soup

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Ingredients

2 tablespoons olive oil
2 onions chopped
1 pound mushrooms sliced
1 tablespoon paprika
1 teaspoon dill
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons soy sauce
1 cup water or vegetable stock
2 tablespoons olive oil
2 tablespoons unbleached flour
2 cups dairy-free milk
2 tablespoons lemon juice

Instructions

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.
Add a few tablespoons of water to deglaze and continue cooking until they are brown and caramelized, about 5 minutes.
Add the mushrooms, paprika, dill, salt, and pepper. Lower the heat slightly, cover, and cook 5 minutes, stirring frequently.
Add the soy sauce and vegetable stock. Uncover and simmer about 10 minutes.
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.
Pour the dairy-free milk mixture into the soup. Stir in the lemon juice just before serving.