Dill & Mushroom Soup
1/4 cup vegan margarine (try Earth Balance brand)
1 medium white onion, chopped
12 oz. mushrooms, sliced
1/2 cup dry white wine
1 Tbsp. chopped dill
1 Tbsp. soy sauce
1 tsp. paprika
3 cups vegetable stock
Sea salt and freshly ground black pepper, to taste
Dill for garnish
• In a medium saucepan over medium heat, melt the margarine. Add the onion and mushrooms and sauté for 5 minutes, until softened.
• Add the wine, chopped dill, soy sauce, and paprika. Simmer, covered, for 15 minutes.
• Add the stock and bring to a boil. Season with the salt and pepper.
• Serve garnished with the dill.
Makes 6 servings