Clean Eating Mushroom Soup

There's nothing I love more than mushrooms and dill in a soup. Not only is this soup totally delicious but also super healthy! If you want the soup to be a little more hearty chop some potatoes or other vegetables of your choice and throw them in with the rest of the ingredients. You can also cut down the calories by making your own cashew sour cream or leaving it out all together.

I found this recipe several times online from the Moosewood Cookbook by Mollie Katzen and made my own vegan version.

Ingredients

I large red onion, sliced

Olive oil cooking spray for cooking mushrooms, onions and garlic

3 10 oz packages fresh button mushrooms, sliced

1 clove minced garlic

1 tablespoon tamari or light soy sauce

1 tablespoon Hungarian paprika

1 to 2 teaspoons dillweed, divided
3 cups vegetable stock or water, (if using water add vegan bullion cube)
2 tablespoons flour
2 teaspoons lemon juice
1/2 cup cashew sour cream or store bought brand like Toffuti
1 teaspoon salt
Freshly ground black pepper, to taste
1/4 cup freshly chopped parsley, for garnish

Directions

In a skillet, saute the onion in pan sprayed with cooking spray.  Once the onions are slightly translucent, add the mushrooms and minced garlic dusting flour over while stirring to thicken the juices. Place cooked mushrooms, garlic and onions into the crock-pot add tamari and paprika, 1 teaspoon of the dill and 1/2 cup of the stock or water with bullion cube. Cover and simmer for 15 minutes. Just before serving, add the lemon juice, vegan sour cream, salt and pepper, to taste, and remaining dill, if desired. Garnish with the parsley, if desired, before serving. Cook on low for 6-8 hrs in the crock-pot.