Dill & Mushroom Soup

5.0 (1 reviews)

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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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind