Simple Mushroom Soup

Prep Time:

Cook Time:



About the Recipe


  • 2 onions (diced)

  • 1 lb mushrooms, Sliced

  • 1 tbsp paprika

  • 2 tsp dried dill

  • 1 tsp cracked black pepper

  • 3 tbsp tamari

  • 2 cups vegetable stock

  • 2 tbsp Brown rice flour

  • 2 cups Plant based milk

  • 2 tbsp Lemon juice


  1. In a large pot, heat 1⁄2 cup of stock and add the onions.

  2. Cook over medium-high heat until onions are soft and the water has evaporated.

  3. Add another 1⁄4 cup of stock to deglaze the pan and cook for another 3 minutes.

  4. Add mushrooms and spices to the pan. Lower the heat slightly, cover, and cook for 5 minutes, stirring frequently.

  5. Add soy sauce and vegetable stock. Cover and simmer for 10 minutes.

  6. In a separate pan, mix 1 Tbsp stock and flour to form a thick paste. Cook, stirring constantly for 1 minute, then whisk in the non-dairy milk and cook over medium heat, stirring frequently until steaming and slightly thickened.

  7. Add the milk mixture to the soup. Stir in the lemon juice just before serving.