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Parve
Easy
40 Minutes
Diets 
Brrr, the cold front is coming. It’s natural to want to keep cozy with food. Our body releases heat through digestion, but we can achieve that deliciously warm feeling with any food, including healthy ones. And what better way to add more heat than with a soup? Bonus: Mushrooms are the star in this recipe, and their immune-boosting powers will also help you fight getting sick this winter. I chose a Hungarian flavor profile for this soup because I absolutely love this seasoning blend in soups and stews. Plus, there’s a boost of protein from the milk and sour cream, with nondairy alternatives that keep it just as creamy and tasty. My clients are always asking for a plant-based side that can help keep them full, and this soup is the perfect snack or a pairing for your meal!
2 tablespoons Smart Balance butter
2 cups chopped Vidalia onions
1 pound (450 grams) mushrooms, sliced (cremini, button, or a mix)
2 teaspoons dried dill
1 teaspoon dried thyme
1 tablespoon sweet paprika
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 teaspoon dried mushroom powder (optional)
3 cups low-sodium vegetable broth
2 tablespoons Glicks Less Sodium Soy Sauce
1 tablespoon lemon juice
salt, to taste
pepper, to taste
1 cup oat milk (or cashew milk)
3 tablespoons all-purpose flour, such as Glicks
1/4 cup nondairy sour cream (I use Tofutti)
chopped parsley, for garnish (optional)
In a Dutch oven or pot, sauté the onions in the Smart Balance until fragrant, about three to four minutes. Add mushrooms and cook over medium heat for about seven minutes.
Season with dill, thyme, and paprika and cook for an additional 10 minutes, stirring frequently. About one minute before the end, stir in the garlic and mushroom powder, if using.
Add the vegetable broth, soy sauce, and lemon juice, scraping the bottom of the pan to ensure no bits are stuck there.
Bring soup to a simmer and then cook for about five minutes. Add salt and pepper to taste.
In a small bowl, whisk together the milk and flour until fully smooth.
Add the mixture to the soup and cook for an additional eight to 10 minutes, or until the soup thickens. Turn off the heat.
Slowly stir in the sour cream and mix until incorporated. Garnish with parsley before serving.
Photography by Beth Warren
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