On Golden Pond Mushroom Soup

On Golden Pond Mushroom Soup

On Golden Pond Mushroom Soup

This recipe from the “La Dolce Vegan” cookbook is easy, tasty and satisfying. Jake went on an adventure with some friends a few weeks ago but I had to work, as usual. So I snatched my opportunity to make recipes involving mushrooms. YUM! This has a bit of milk in it, but it wasn’t overwhelming enough to make this a cream soup. Instead, it made the resulting soup rich and sinful. It would make a really excellent gravy if allowed to thicken more. I made some wild rice with sautéed garlic to eat alongside this. It was a really excellent choice and went quite well with the richness of the mushroom soup. I’m definitely making this the next time Jake leaves me alone for dinner. I miss that crazy kid when he leaves, and this soup will help to ease my sorrows.

On Gold Pond Mushroom Soup
1 small onion, chopped
10 large white mushrooms, chopped
2 tablespoons olive oil
2 tablespoons tamari
3 teaspoons paprika
1 teaspoon dried dill
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
1 cup vegetable stock
1 1/2 cups milk

1. In a medium sized soup pot, saute the onions and mushrooms on medium-high heat till the onions are translucent.
2. Add the tamari, paprika, dill, salt and pepper. Sauté another 5 minutes, stirring frequently.
3. Add in the flour and mix well.
4. Add the stock a half cup at a time, stirring often as it thickens.
5. Add in the milk and let the soup simmer for 8-10 minutes till it thickens a bit more. Serve immediately.


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