Creamy Golden Mushroom Soup
1/2 small onion, diced1 shallot, minced8 oz. baby portobella mushrooms, sliced thick12 oz. white button mushrooms, sliced thick1/4 cup tamari or soy sauce2 tsp. dried dill2 tsp. salt-free lemon pepper1 1/2 tsp. paprika1/4 cup flour (I used GF flour)2 cups broth3 cups unsweetened plain almond milk
1. Saute, or caramelize the onions in a little oil until they're cooked enough to eat - it brings out the flavor. Do this in the pot you plan on using for the finished soup product, since this is a one pot kinda soup.
2. Add in all of the mushroom slices - this will be quite a quantity, and that's alright. Cook them down for a few to several minutes; as they're cooking down add the tamari, dill, lemon pepper, and paprika.
3. Once the mushrooms are quite cooked down and have released a substantial amount of liquid - yes, they will - stir in your flour. Do this quickly. It will form a sort of chunky mushroom paste.
4. Add in the first cup of stock immediately once you get your paste at an even consistency. Bring the mixture up to a simmer.
5. Add in the second cup of stock, and bring to a simmer once more. Follow the same procedure with the almond milk, adding one cup at a time. Be careful always to only bring to a simmer, never to a boil. If the soup boils, it will "break" - the flour will separate from the oil it has bonded to, and each will float at the surface of your soup in weird little bubble pods instead of infusing it and making it creamy.
6. Once all five cups of liquid have been added, let the pot simmer (simmer not boil!) for ten to fifteen minutes.
7. Turn off heat; let sit five to ten minutes before serving. I served over fresh steamed millet, raw kale and added diced scallions on top!