Directions:
- Heat 1/2 cup of water in a large pot and add the onions. Cook over high heat, stirring frequently until onions are soft and water has evaporated. Add another 1/2 cup of water stirring to loosen any onion pieces and cook onion until brown. Add mushroom and spices. Reduce heat, cover and cook another 5 minutes, stirring frequently. Add the soy sauce, stock and wine. Cover and simmer gently 10 minutes.
- In a separate pan mix olive oil and flour to form a thick paste. Cook for approximately 1 minute then whisk in rice milk. Cook over medium heat until slightly thickened.
- Add the milk mixture to the soup and stir in lemon juice. Cool slightly before serving. Serve with a dollop of sour cream and some sprigs of the dill.
- Note - Feel free to substitute dried dill for the fresh dill or soy milk instead of rice milk. Smoked paprika is also a nice improvement for this soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.96 Kcal (1390 kJ) | ||
| Calories from fat | 51.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.69g | 9% | |
|---|---|---|---|
| Cholesterol | 9.39mg | 3% | |
| Sodium | 6867.54mg | 286% | |
| Potassium | 470.34mg | 10% | |
| Total Carbs | 56.56g | 19% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 6.75g | 13% | |
| Vitamin C | 7mg | 12% | |
| Iron | 1.4mg | 8% | |
| Calcium | 113.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 124.33 Kcal (521 kJ) | ||
| Calories from fat | 19.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 9% | |
|---|---|---|---|
| Cholesterol | 3.52mg | 3% | |
| Sodium | 2572.19mg | 286% | |
| Potassium | 176.16mg | 10% | |
| Total Carbs | 21.18g | 19% | |
| Sugars | 1.31g | 14% | |
| Dietary Fiber | 0.88g | 9% | |
| Protein | 2.53g | 13% | |
| Vitamin C | 2.6mg | 12% | |
| Iron | 0.5mg | 8% | |
| Calcium | 42.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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