1.
FOR THE SOUP:
2.
In a deep pot, add the vegan butter, let it melt then add the onions, saute for 7 minutes in medium high heat
3.
Add the mushrooms and the salt, saute it for 7 minutes more
4.
Add the flour, mix well for 2 minutes
5.
Add the lemon juice, dill, fresh thyme, and the paprika, stir
6.
Add the garlic powder, and the water or veggie broth
7.
Let it cook for 10-15 minutes on medium-low heat
8.
Add the vegan sour cream and turn off the heat
9.
Garnish with a few browned mushrooms (brown them in vegan butter separately for 5 minutes per side)
10.
FOR THE VEGAN SOUR CREAM:
11.
Blend everything together in a high-speed blender or mixer. Store in the fridge for up to 5 days.
12.
THE SOUP can be frozen for up to 3 months
