A rich and flavorful vegan mushroom soup, perfect for a cozy meal.
Heat a large pot over medium heat and add the olive oil.
Using a heavy-bottomed pot ensures even heat distribution.
Add the chopped onion and sauté until translucent.
Stir occasionally to prevent the onion from sticking.
Add the sliced mushrooms, paprika, dill, caraway seed, and black pepper. Cook until the mushrooms release their moisture.
Using a mix of mushroom varieties can enhance the flavor.
Pour in the soy sauce and water, then bring to a simmer.
Deglaze the pot with the soy sauce before adding water for extra flavor.
In a small saucepan, heat the olive oil and whisk in the flour to form a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in the soy milk and cook until thickened.
Ensure the soy milk is at room temperature to prevent curdling.
Combine the cream base with the soup and stir well.
Stir continuously to ensure the soup is smooth.
Add the lemon juice and white wine, then adjust seasoning to taste.
Taste and adjust the seasoning before serving.
Serve the soup hot, garnished with fresh dill if desired.
Serve with crusty bread for a complete meal.
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