In the tradition of easy mushroom recipes, there’s lots of room for experimentation here. You can use rice milk, olive oil, and vegetable stock for a vegetarian recipe. Or use a beef stock and make it as thick as you like.
Recommended mushrooms: Portobello mushrooms, white buttons, cremini, or even morels. This mushroom soup recipe works best with the heartier species.
- 1 lb mushrooms, chopped in medium-sized pieces
- 2 tablespoons butter or olive oil
- 2 cups chicken or vegetable stock, preferably organic
- 2 cups milk
- 1/4 cup white wine
- 1 medium yellow onion, chopped
- 2 tablespoons lemon juice
- 2 tablespoons soy sauce
- 2 tablespoons flour
- 1 tablespoon paprika
- salt and pepper to taste
- optional: 1 1/2 teaspoons dill
Method for Golden Mushroom Soup
Clean the mushrooms with a damp cloth and chop them into medium-sized pieces.
Add the mushrooms, paprika, and white wine. Allow the mixture to cook for another 5 minutes, stirring frequently.
Next stir in the stock and soy sauce. Cover the pot and let everything simmer for 10 minutes. We don’t want it to boil, so lift the lid and check it occasionally. Turn the heat down a little if it’s boiling.
While the soup is simmering, whisk the flour and milk together in a separate small pan. We’re going to use it to thicken this mushroom soup.
After 10 minutes of simmering, slowly add the flour/milk mixture. Allow the whole thing to cook together for about a minute, stirring frequently.
Remove from heat and stir in the lemon juice. Add salt and pepper to taste and your golden mushroom soup is ready to be served.