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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

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      • Susabelle says:

        Made this soup for my first vegan Easter and it was so rich and yummy!

      • kristayy13 says:

        Sharon,
        Becoming a vegetarian or vegan can be tough when you live with a family that eats meat. Fortunately, there are many simple choices for vegetarians and vegans out there that do not take long at all to whip up. Such as Boca burgers, or chickenless nuggets. And as for making two seperate meals, it’s not so tough. You’ll find that it’s actually pretty simple. Such as if making the family a pasta dish, just make a seperate marinara with no meat in it for yourself.

      • Sharon says:

        I’m almost a vegetarian, I don’t eat cow or dear ever, however I do eat chicken and turkey, I’m really thinking of going vegan, but I know the rest of my family won’t so the thought of cooking 2 different meals everytime I cook seems like more work for me.

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