This was contributed by another Food for Life class participant. So many recipes come my way from folks who attend classes! Once again, I made some changes, deleting the butter and milk!!!!
- 1/4 cup water or broth (for sauteing)
- 2 cups chopped onions
- 1 lb fresh mushrooms, sliced
- 2 tsps dried dill weed
- 1 T paprika
- 1 T soy sauce
- 2 cups vegetable broth
- 1 cup soy or plain almond milk
- 3 T all-purpose organic flour
- 1 tsp salt
- ground black pepper to taste
- 2 tsps lemon juice
- 1/4 cup fresh parsley, chopped
- 1/2 cup non-dairy sour cream (optional)
- Heat the water in large pot. Saute the onions for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the non-dairy milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and non-dairy sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.