Champignons Aux Vin

• 1 Tbsp olive oil
• 2 medium onions, chopped
• 1 lb. mushrooms, sliced: any mix of white, portabello, crimini, and/or shiitake
• 1 1/2 tsp dillweed
• 1 Tbsp paprika
• 1/8 tsp pepper
• 2 Tbsp soy sauce
• 2 cups vegetable stock
• 2 Tbsp olive oil
• 3 Tbsp flour
• 1 cup soymilk
• 2 tsp lemon juice
• 2-3 Tbsp red wine

1. In a soup pot, saute onion in oil until soft.
2. Add mushrooms, dill, paprika,
3. and pepper, then saute for 5 minutes. Add soy
4. sauce and stock, cover
5. and simmer for 15 minutes.
6. Heat the oil in a saucepan and
7. add the flour. Cook one minute,
8. stirring constantly, then whisk in the soymilk til smooth.
9. Simmer over low heat,
10. stirring constantly, until slightly thickened. Add
11. to the mushroom mixture and stir in.
12. Cover and simmer for 15 minutes.
13. Just before serving, stir in the lemon juice and red
14. wine.

olive oil, onions, mushrooms, paprika, pepper, soy sauce, vegetable stock, olive oil, flour, soymilk, lemon juice, red wine

Taken from www.epicurious.com/recipes/member/views/champignons-aux-vin-50023765 (may not work)