Ingredients
- 2 x onions minced
- 1 lb mushrooms sliced
- 1 Tbsp. paprika
- 1 1/2 tsp dill
- 1 tsp caraway seed (optional)
- 1/8 tsp black pepper
- 3 Tbsp. soy sauce or possibly light soy sauce
- 1 c. water or possibly vegetable stock
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. unbleached flour
- 2 c. soy lowfat milk (or possibly rice lowfat milk)
- 2 Tbsp. lemon juice
- 3 Tbsp. red wine (optional)
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Golden Mushroom Soup With Soy Milk
Servings: 6
Directions
- 1.. To brown and soften the onions, heat 1/2 c. of water in a large pot and add in the onions. Cook over high heat, stirring often, till the onions are soft and all the water has evaporated, about 5 min. Add in another 1/4 c. of water, stir to loosen any bits of onion which have stuck to the pan, and continue cooking till most of the water has evaporated and onions begin to brown, about 3 min.
- 2.. Add in the sliced mushrooms and spices. Lower the heat slightly, cover and cook 5 min, stirring frequently.
- 3.. Add in the soy sauce and stock. Cover and simmer 10 min.
- 4.. In a separate pan, mix the extra virgin olive oil and flour to create a thick paste. Cook, stirring constantly, for 1 minute then whisk in the soy lowfat milk or possibly rice lowfat milk and cook over medium heat, stirring frequently, till steamy and slightly thickened.
- 5.. Add in the lowfat milk mix to the soup. Stir in the lemon juice and red wine just before serving.
- TIPS:a.. When choosing mushrooms, select those that are hard and unopened. Small mushrooms work best for this recipe.
- b.. Light soy sauce has less salt per serving than regular soy sauce(both are fat-free and low in calories.
- NOTES : This soup is delicious served over or possibly with a dark sweet bread. To round out the meal, add in a hearty flavorful salad.
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