This soup is fresh, creamy and combines mushrooms, fresh dill, paprika and Fauxmagerie Zengarry Double Crème cashew cheese. Here is a vegan interpretation of the traditional soup that is both delicious and easy to make. We like to add a variety mushrooms and use more than traditional recipes so this soup can be enjoyed as a meal.
1 container of Fauxmagerie Zengarry Double Crème Cashew Cheese (cut into half)
4 tablespoons unsalted Vegan butter (we used Miyoko’s)
2 cups chopped onions
1-2 pounds fresh mushrooms, sliced 2 teaspoons dried dill weed
1 tablespoon mild paprika
1 tablespoon tamari soy sauce
2 cups stock (vegetable, mushroom)
1 cup vegan unsweetened dairy alternative milk
3 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons lemon juice
1/4 cup chopped Dill
Hot paprika to taste when serving or black pepper
Sauté onions in 1 Tbsp Vegan Butter, salt lightly and cook for a few minutes.
Add mushrooms, 2 Tbsp of dill, 1/2 cup stock, soy sauce, and paprika.
Cover and simmer 15 minutes.
Melt butter in large saucepan.
Whisk in flour and cook, whisking, a few minutes.
Add vegan milk and cook, stirring frequently, over low heat about 10 minutes - until thick.
Stir in mushroom mixture, add remaining stock, cut the ½ wheel of Fauxmagerie Zengarry Double Crème Cashew Cheese into small pieces and add to the soup.
Cover and simmer for approx. 15 minutes.
Just before serving, add lemon juice into the saucepan, stir, and, if desired.
Serve garnished with a slice of the remaining Fauxmagerie Zengarry Double Crème Cashew Cheese, fresh dill and hot paprika or pepper to taste.