Creamy Wild Mushroom Soup with Smoked Paprika and Herbs

I had the house to myself this weekend which is a first and wow...it was so quiet. I had the opportunity to really focus and enjoy making this soup. Its a sort of spin off from the basic Hungarian Mushroom soup which uses a lot of butter and milk. My body doesn't react well to milk products so I decided to create a non dairy (vegan if you wish) version. A trick to doing this is using blended cashews and water to replace the dairy or cream. This soup would be great on top of a wild rice or other grain of choice~Hope you enjoy!

ingredients:

2 cups sliced wild mushrooms (crimini if wild are not available)

2 cups chopped onion

1 tablespoon olive oil

2 teaspoons dried dill

2 1/2 teaspoons smoked paprika

3 tablespoons tamari

3 1/2 cups vegetable stock or chicken stock

3 teaspoons fresh lemon juice

1 cup raw cashews

1 cup water

Salt and Pepper to taste

Chopped fresh parsley

preparation:

Lightly heat olive oil in a medium soup pot and saute' onions until slightly soft. Add mushrooms, dill, paprika, and tamari and saute' 3 more minutes. Add stock, bring to a boil and simmer for 15 minutes. While soup is simmering blend cashews and water in a Vitamix Blender. After 15 minutes reduce heat, add cashew mixture, lemon, salt and pepper to taste. Serve with chopped parsley and a slice of lemon.

Serves 4

Source: www.phytofoods.blogspot.com