Mushroom Onion Soup

Mushroom Onion Soup

5 from 1 vote


  • 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


  • 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.
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6 Comments on “Mushroom Onion Soup”

    1. 5 stars
      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.

  1. Love it! I stretched it a bit with about 5x the vegetable broth for a brothy-er soup, but it was super delicious!

  2. I made this for my family and even my kids that don’t really like soup and everyone loved it!!! Will definitely make again!!!

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