Add olive oil, mushrooms and paprika to pot. Allow mixture to cook for 5 minutes, stirring frequently.
Stir in onion powder, vegetable stock and soy sauce. Cover pot and simmer for 10 minutes. Stir occasionally. Turn the heat down a little if it starts to boil.
While soup is simmering, whisk the flour and rice milk together in a separate small pan.
After 10 minutes of simmering, slowly add the flour/milk mixture to the soup. Cook for another minute, stirring frequently.
Remove from heat and stir in the lemon juice.
Add salt and pepper to taste and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 16 (31%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.6mg||0 %|
|Sodium 745.2mg||26 %|
|Potassium 365mg||10 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 5.6g|
|Protein 3.2g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 51
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