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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!

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belkathy October 14, 2002

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!

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veryvegan July 13, 2011

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!

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Vegan Freak August 27, 2006

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!

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Tal #2 February 28, 2006
Golden Mushroom Soup