Ingredients
Method
- 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.
Tried this recipe?Let us know how it was!
9 Comments on “Mushroom Onion Soup”
I made this & it was awesomely delish, the hub was back for more & ask for me to make more the next day!
Perfect for a wintry day.
Willow this was so good, came out perfect. I only used 250g mushrooms and that was really enough. Had to substitute the dill with rosemary and parsley, worked just fine. Added croutons on the side, was very fitting.
Love it! I stretched it a bit with about 5x the vegetable broth for a brothy-er soup, but it was super delicious!
I made this for my family and even my kids that don’t really like soup and everyone loved it!!! Will definitely make again!!!
Really nice 👌I will make this again
I didn’t use dill or the lemon juice and reduced milk to 1.5 cups instead of two. Great recipe. Really delicious. I also used red onions. Fresh mushrooms bought the same day will always work best.
Great recipe (hubby) made me look like a gourmet chef! Thank you – also thank you that your site isnt clogged up with adverts xx
Made this today I live on my own just wondering can I freeze it as I’ve got a lot left and don’t want to throw it away regards Graham