Golden Mushroom Soup

5.0 (1 reviews)

3/4 cup water
2 onions, chopped
1 lb. mushrooms, sliced
1 Tbsp. paprika
1 1/2 tsp. dill weed
1 tsp. caraway seeds (optional)
1/8 tsp. black pepper
3 Tbsp. soy sauce or lite soy sauce
1 cup water or vegetable stock
1 Tbsp. olive oil
2 Tbsp. unbleached flour
2 cups soy milk or rice milk
2 Tbsp. lemon juice
3 Tbsp. red wine (optional)

• In a large pot, heat 1/2 cup of the water and add the onions. Cook over high heat, stirring often, for approximately 5 minutes, or until soft and all the water has evaporated. Add the remaining water, stir, and cook for an additional 3 minutes, or until lightly browned and most of the water has evaporated. Add the sliced mushrooms and the spices.
• Lower the heat slightly, cover, and cook for 5 minutes, stirring frequently. Add the soy sauce and the vegetable stock. Cover and simmer for 10 minutes.
• In a saucepan, mix the olive oil and the flour to form a thick paste. Cook over medium heat for 1 minute, stirring constantly.
• Whisk in the soy milk or rice milk and cook over medium heat until steamy and slightly thickened, stirring frequently.
• Combine with the soy sauce mixture.
• Stir in the lemon juice and the red wine just before serving.

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