Hungarian Mushroom Soup

Ingredients:

2 tablespoons vegan butter
1 small onion, chopped
2 packages mushroom, sliced
1/4 cup flour
1 tablespoon paprika
4 cups vegetable stock
1 teaspoon soy sauce
salt and pepper, to taste
1/2 cup nut cream
juice of half a lemon
handful of dill, chopped

Cook onion in the butter for 10 minutes. Add flour and paprika, stirring constantly until aromatic. Stir in mushrooms then the stock and soy sauce. Bring to simmer.

Stir in cream and season with salt and pepper. When soup simmers, remove from heat and stir in lemon juice and dill.

Garnish with parsley and a dollop of vegan sour cream if desired.