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.
