Mushroom Soup

A favorite.  So good if you are a mushroom fan.

1 Tbsp. Coconut Oil
1 Onion, diced
1 Celery, diced
16 oz. Mushrooms (2 pkg.)
3 Tbsp. Flour
2 tsp. Paprika
2 tsp. dried Dill
1 Tbsp. Soy Sauce
4 C. Vegetable Broth
1 C. Almond Milk
1 tsp. Salt
1/4 tsp. Pepper
2 tsp. Lemon Juice
1 Tbsp. Parsley, choppped

Heat coconut oil over medium heat in a large soup pot.  Add the onion and celery and cook for 5 minutes.  Add the mushrooms and cook for 4 minutes.  Add the flour and paprika and cook for 3 minutes.  Add the dill and soy sauce, then the vegetable broth and bring to a boil.  Simmer for 10 minutes.  Add the milk, salt, pepper, lemon juice, parsley.  Puree 1/2 the soup in a blender.  Add the puree to the soup and serve.

Serves 2-3.

Adapted from Quick Fix Vegan.