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Golden Mushroom Soup

What you need: 

2 onions, chopped
1 pound mushrooms, sliced
1 tablespoon paprika
1 1/2 teaspoons dill
1/4 teaspoon black pepper
3 tablespoons soy sauce
1 cup water or vegetable stock
1 tablespoon olive oil
2 tablespoons unbleached flour
2 cups soy or rice milk
2 tablespoons lemon juice

What you do: 

1) Heat 1/2 cup of water in a large pot and add the onions. Cook over high heat, stirring often, until the onions are soft and all the water has evaporated, about 5 minutes. Add another 1/4 cup of water, stir to loosen any bits of onion stuck to the pan, and continue cooking until most of the water has evaporated and the onions begin to brown, about 3 minutes.
2) Add the mushrooms and spices. Slightly lower the heat, cover, and cook 5 minutes, stirring frequently.
3) Add the soy sauce and water or vegetable stock. Cover and simmer about 10 minutes.
4) 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 vegan milk and cook over medium heat, stirring frequently, until steamy and slightly thickened.
5) Add the vegan milk mixture to the soup. Stir in the lemon juice just before serving.
Source of recipe: gave me permission to submit this recipe to this website. If you love it don't be afraid to email them and tell them!

Preparation Time: 
5 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Recipe Category: 


This is delicious, but mine turned out murk brown! I even added a dash of turmeric, but to no avail. :( I would use a little less soy sauce next time, because it's a bit salty for me, but otherwise it's great!


;)b Wow this was great. It was super easy to make and had a flavor I wasn't expecting, it was way better. I cant wait to share this with my friends/


This was so good that I forgot to get pictures of the finished dish! It was also so delicious that 2 people polished off the entire pot of soup in one sitting!

I made a few changes: one large Vidalia onion (I really recommend this) instead of 2 smaller ones, I only used 1 teaspoon (Hungarian) paprika, added 1/2 teaspoon dried thyme, almond milk as my non-dairy, and skipped the lemon because I was out.

My boyfriend LOVED this dish, asked me to make it again and again, and told me to not change a single thing about the recipe. A fabulous soup, one I would feel perfectly happy eating on a rainy Sunday evening or on a holiday.


Wow! My husband gave this a 9 out of 10, which is excellent. He loved it!

We did make a few modifications: cashew milk instead of soymilk--I can't have soy. Arrowroot (about 1 1/3 tablespoons) because I can't have flour. Cayenne instead of pepper (but just a few dashes!). Just before we mixed in the milk mixture, we added Asian rice noodles--the thin kind that are added to boiling water and removed from the heat. This gave a little more interest to the soup. Okay, so maybe that's not a "few," but it really wasn't so different. And it tasted really delicious! We will be making this again!



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