This was contributed by another Food for Life class participant. So many recipes come my way from folks who attend classes! Once again, I made some changes, deleting the butter and milk!!!!

• 1/4 cup water or broth (for sauteing)
• 2 cups chopped onions
• 1 lb fresh mushrooms, sliced
• 2 tsps dried dill weed
• 1 T paprika
• 1 T soy sauce
• 2 cups vegetable broth
• 1 cup soy or plain almond milk
• 3 T all-purpose organic flour
• 1 tsp salt
• ground black pepper to taste
• 2 tsps lemon juice
• 1/4 cup fresh parsley, chopped
• 1/2 cup non-dairy sour cream (optional)

1. Heat the water in large pot. Saute the onions for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
2. In a separate small bowl, whisk the non-dairy milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and non-dairy sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.