I tried this for lunch over the weekend and found that it had a nice earthy flavor. I used regular milk, and substituted dill seeds for dill weed, because I was out. The browned onions and the wine really add depth to the flavor. Best vegetarian fare I've had in a long time: thanks!
My goodness...... what a lovely welcoming soup... I most enjoy its bountiful flavor....! I recommend adding pinot grigio for the white wine.. and I did not add it sparingly... let those mushrooms relax and bathe a bit too ...LOL
I used to make this soup years ago. It's from "The High Road to Health" by Lindsay Wagner. I rediscovered it recently and it's better than I remembered! I leave the caraway seeds out. (Never have them in the pantry.) Same with the wine. I also serve this as gravy for mashed potatoes. Absolutely delicious!
This was good. I'm eating it right now with tofu mixed in - but without the milk mix. It was good both ways, though, even though I used vanilla soy milk! It smelled great cooking, and I like that unlike some other soups, you've only got a few fresh ingredients to buy. I did need to add some extra water, but I tink next time I'll use broth. The wine definitely does add goodness. All this and it's completely healthy, too!
Listen, Mille, WOW! Either you forgot some liquids or like your soups VERY thick... Anyway, after adding quite a lot of water (almost 2 cups) it came out the best soup I made in a long time! Takes some time to prepare but surely worth it! Thanks!