Cream Of Mushroom Soup

Instructions

Heat 2 tablespoons of the oil in a large saucepan or soup pot over medium-high heat. Add onion and cook, stirring frequently, for 5 minutes. Add mushrooms and garlic and cook, stirring frequently, for 8 minutes, or until soft.

Measure milk into a blender jug. Scrape mushroom mixture into jug and add dill and soy sauce. Blend on high for 1 minute, or until mushrooms are chopped. You can stop there to keep the soup chunky, or blend until completely smooth for a creamy soup. Set aside.

Add remaining 2 tablespoons of oil to the same saucepan and heat over medium-high heat. Stir in flour and cook until smooth. Add broth and cook, stirring constantly, until the mixture thickens. Stir in mixture from the blender and lemon juice. Heat through. Taste and add salt and/or more broth if desired.

To Serve

Spoon soup into four bowls. If desired, top each with 2 tablespoons yogurt.

YOU’VE GOT OPTIONS

Cremini mushrooms are great in this soup because they lend it a rich, dark color, but white mushrooms, shiitake, or other types of mushrooms can be used.

Don’t care for mushrooms? Swap in 2 cups of chopped cauliflower and ¼ cup of the broth in step 1 and proceed with the recipe.

Fresh dill adds a unique flavor, but thyme or oregano will also work here. Use 1 teaspoon dried if fresh isn’t available.

Makes 4 Servings

Ingredients

  • 4 tablespoons extra-virgin avocado oil, divided

  • 1 medium onion, roughly chopped

  • 1 pound cremini mushrooms, quartered (see options)

  • 2 cloves garlic, quartered

  • 1 cup unflavored, unsweetened nondairy milk

  • 1 tablespoon chopped fresh dill (see options)

  • 1 tablespoon soy sauce or tamari

  • 3 tablespoons all-purpose flour or gluten- free flour blend

  • 4 cups Vegetable Broth, or store-bought, plus more if needed

  • 1 tablespoon freshly squeezed lemon juice

  • ½ teaspoon sea salt, or to taste

GARNISH

From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.

SoupsBrian Kateman