Hungarian Mushroom Soup

INGREDIENTS

• 2 tablespoons olive oil
• 2 cups chopped onions
• 1 pound fresh mushrooms (sliced)
• 2 teaspoons dried dill weed
• 1 tablespoon paprika
• 1 tablespoon soy sauce
• 2 cups chicken or vegetable broth
• 1 cup milk or coconut milk
• 1/2 cup coconut cream (unsweetened)
• 1 teaspoon salt
• ground black pepper to taste
• 2 teaspoons lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 cup sour cream or vegan (coconut) yogurt

INSTRUCTIONS

1. Heat olive oil in a heavy pot. Saute onions in the olive oil for 5 minutes. add mushrooms and saute for an additional 5 minutes.
2. Stir in the dill, paprika, say sauce, and broth. Reduce heat to love, cover, and simmer for 15 minutes.
3. in a separate small bowl, whisk the milk, coconut cream, and yogurt together. Pour into soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
4. Finally, stir in salt, ground black pepper, lemon juice, and parsley. Mix together and all to heat through over low heat – about 5 minutes.
5. Serve hot and enjoy!