Mushroom Soup

• 1 small onion, chopped
• 8-10 large mushrooms, chopped
• 2 tablespoons coconut oil
• 2 tablespoons tamari
• 2 teaspoons paprika
• 1 teaspoon dillweed
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 2 tablespoons flour
• 1 cup vegetable stock
• 1 1/2 cup milk

In a medium pot on medium heat, saute the onions and mushrooms in the oil until onions are translucent.   Add the tamari, paprika, dillweed, salt, and pepper, and saute for an additional 5 minutes; stir often to avoid sticking.  Stir in the flour to create a mushroom paste.  Slowly add the stock 1/2 cup at a time, stirring often as it thickens.  Add milk and let simmer for 8-10 minutes before serving.  Makes  4 servings.

adapted from “On Golden Pond Mushroom Soup” from Vegan A Go Go by Sarah Kramer