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Our Best Mushroom Soup Recipe


  • 2 tbsp water

  • 1 large onion, diced

  • 3.5 oz. shitake mushrooms, sliced and stems removed

  • 16 oz. baby bella mushrooms, sliced

  • 1/4 cup soy sauce or tamari

  • 2 tsp dried dill

  • 1 .5 tsp paprika

  • 1 tsp lemon pepper

  • 1 tsp lemon juice

  • 1/4 cup wholewheat flour

  • 2 cups vegetable broth (I used Better than Bouillon

  • 3 cups unsweetened plant milk


  1. In a stockpot or large saucepan, heat water over low/medium heat and cook onions until translucent. Add water as needed

  2. Add mushrooms and cook them down for about 5 minutes.

  3. Add soy sauce, dill, paprika, lemon pepper and lemon juice.

  4. Once the mushrooms are cooked down and have released a substantial amount of their water, stir in the flour to form a chunky mushroom paste.

  5. Immediately add the first cup of broth and bring the mixture up to a simmer.

  6. Add in the second cup of broth, and bring to a simmer once more.

  7. Follow the same procedure with the almond milk, adding one cup at a time, and bringing to a simmer (not a boil) each time.

  8. Once all five cups of liquid have been added, let the pot simmer (not boil) for 10-15 minutes.

  9. Turn off heat; let sit 5-10 minutes before serving.

  10. Optional: For a creamy soup, blend it using an immersion (stick) or regular blender (in batches).

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Our Best Mushroom Soup
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Link to YouTube video where I make this:

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