Golden Mushroom Soup

"Posted by request. I have not yet prepared this recipe."
 
Golden Mushroom Soup created by veryvegan
Ready In:
45mins
Serves:
Units:

ingredients

directions

  • To brown and soften the onions, heat ½ cup of water or vegetable stock in a large pot and add the onions.
  • Cook over high heat, stirring often, until the onions are soft and all the liquid has evaporated, about 5 minutes.
  • Add another ¼ cup of water or vegetable stock, stir to loosen any bits of onion that have stuck to the pan, and continue cooking until most of the liquid has evaporated and onions begin to brown, about 3 minutes.
  • Add the sliced mushrooms and spices.
  • Lower the heat slightly, cover and cook 5 minutes, stirring frequently.
  • Add the soy sauce and stock.
  • Cover and simmer 10 minutes.
  • In a separate pan, mix the olive oil and flour to form a thick paste.
  • Cook, stirring constantly, for 1 minute then whisk in the soy milk or rice milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
  • Add the milk mixture to the soup.
  • Stir in the lemon juice and red wine just before serving.
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RECIPE MADE WITH LOVE BY

@Millereg
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  1. Jason H.
    Went over like a bomb ! Everyone had a Moreish feeling and was so quick I couldn't believe it.
     
  2. Julie S.
    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
     
  3. veryvegan
    Golden Mushroom Soup Created by veryvegan
  4. veryvegan
    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!
     
  5. Vegan Freak
    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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