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Golden Mushroom Soup With Soy Milk Recipe

by Global Cookbook

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)

Directions

1. 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. 2.. Add in the sliced mushrooms and spices. Lower the heat slightly, cover and cook 5 min, stirring frequently.
3. 3.. Add in the soy sauce and stock. Cover and simmer 10 min.
4. 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. 5.. Add in the lowfat milk mix to the soup. Stir in the lemon juice and red wine just before serving.
6. TIPS:a.. When choosing mushrooms, select those that are hard and unopened. Small mushrooms work best for this recipe.
7. b.. Light soy sauce has less salt per serving than regular soy sauce(both are fat-free and low in calories.
8. 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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