Recipe: Mushroom Soup

This dairy-free soup is delicious served with dark bread. To round out the meal, add a hearty, flavor- ful salad.

Prep time: 15 minutes Cook time: 30 minutes 

Yield: 6 servings 

What You'll Need 

2 onions, chopped 

1 lb (16 oz) mushrooms, sliced 

1 Tbsp paprika 

1 1⁄2 tsp dried dill 

1⁄8 black pepper 3 Tbsp low-sodium soy sauce 

1 3⁄4 cup water or vegetable stock plus 1 Tbsp 2 Tbsp whole grain flour 2 cups unsweetened plant-based milk 2 Tbsp lemon juice 

How to Make It 

1. In a large pot, heat 1⁄2 cup of water and add the onions.

2. Cook over medium-high heat until onions are soft and the water has evaporated, about 5 minutes.

3. Add another 1⁄4 cup of water to deglaze the pan and cook for another 3 minutes.

4. Add mushrooms and spices to the pan. Lower the heat slightly, cover, and cook for 5 minutes, stirring frequently.

5. Add soy sauce and vegetable stock. Cover and simmer for 10 minutes.

6. In a separate pan, mix 1 Tbsp water and flour to form a thick paste. Cook, stirring constantly for 1 minute, then whisk in the non-dairy milk and cook over medium heat, stirring frequently until steaming and slightly thickened.

7. Add the milk mixture to the soup. Stir in the lemon juice just before serving.

By CNS Recipes

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