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Mushroom Onion Soup


  • 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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