A satisfying, creamy soup with plenty of umami.
Makes 4 servings
Ingredients:
- ¼ cup water
- 2 cups chopped onions
- 1 ½ pounds fresh mushrooms, sliced (can use white, brown, shitake mushrooms or a combination)
- 1 teaspoon dried dill weed
- 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- ½ cup dry white wine
- 2 cups vegetable broth
- 1 cup plant milk (original, unsweetened)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper to taste
- 1 tablespoon lemon juice
- ¼ cup chopped fresh parsley
- ½ cup cashew cream (or sour cream)
Instructions:
- Water-sauté the onions by heating the water over medium heat, adding the onions and cooking 5 -10 minutes, until the onions soften. Increase the heat to medium-high and add the mushrooms, sautéing for 5 -10 more minutes.
- Stir in the dill, paprika, soy sauce, wine and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Remove from the heat and stir in the salt, ground black pepper, lemon juice, parsley and cashew cream. Cover and let stand 3 to 5 minutes. Taste, adjust seasonings. Serve immediately, topping with a sprinkling of additional parsley.