Ingredients:
2 tbsp water
1 large onion, diced
3.5 oz. shitake mushrooms, sliced and stems removed
16 oz. baby bella mushrooms, sliced
1/4 cup soy sauce or tamari
2 tsp dried dill
1 .5 tsp paprika
1 tsp lemon pepper
1 tsp lemon juice
1/4 cup wholewheat flour
2 cups vegetable broth (I used Better than Bouillon
3 cups unsweetened plant milk
Instructions:
In a stockpot or large saucepan, heat water over low/medium heat and cook onions until translucent. Add water as needed
Add mushrooms and cook them down for about 5 minutes.
Add soy sauce, dill, paprika, lemon pepper and lemon juice.
Once the mushrooms are cooked down and have released a substantial amount of their water, stir in the flour to form a chunky mushroom paste.
Immediately add the first cup of broth and bring the mixture up to a simmer.
Add in the second cup of broth, and bring to a simmer once more.
Follow the same procedure with the almond milk, adding one cup at a time, and bringing to a simmer (not a boil) each time.
Once all five cups of liquid have been added, let the pot simmer (not boil) for 10-15 minutes.
Turn off heat; let sit 5-10 minutes before serving.
Optional: For a creamy soup, blend it using an immersion (stick) or regular blender (in batches).
Recipe adapted from the New York Times article http://newyorkingreen.blogspot.com.au/2008/10/do-mushroom-fantastic-veganmofo-day-14.html
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Link to YouTube video where I make this: https://youtu.be/AaYmdTFp33s
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