Mushroom Soup
Heat a large pot over medium heat. Place butter* in pot and melt, coating the pan.
- Cook45 min
- Total45 min
- Serves4
- LevelIntermediate
Ingredients
- 4 tbsp. unsalted butter plant based
- 1.5 cups chopped onions
- 1 lb fresh mushrooms, sliced. (3 to 4 cups sliced). Cremini or white button mushrooms.
- 1/3 cup dry white wine, OPTIONAL
- 2 tsps. dried dill weed or 1.5 tablespoons fresh (finely chopped)
- 1 tbsp. hot paprika and pinch of smoked paprika (smoked paprika is optional)
- 1 tbsp. tamari sauce
- 2.5 cups vegetable or chicken broth
- 1 cup non dairy milk
- 1 tsp. kosher salt
- to taste ground black pepper
- 2 tsps. lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup greek yogurt or full fat coconut milk (*canned and chilled for vegan option)
Method
- Heat a large pot over medium heat. Place butter* in pot and melt, coating the pan.
- Place your onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushroom are browned and coated in butter. Onions will brown as well.
- Stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.
- In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
- Garnish with extra chopped parsley and cracked pepper.
