Step 1

Heat a large pot over medium heat. Place butter* in pot and melt, coating the pan.

Step 2

Place your onions in the pot and saute for 5 minutes. Add the sliced mushrooms and saute for an additional 5 minutes until mushroom are browned and coated in butter. Onions will brown as well.

Step 3

Stir in the wine, dill, paprika, tamari sauce and broth. Reduce heat to low, cover and simmer for 15 minutes.

Step 4

In a separate small bowl, whisk the thickening mixture; non dairy milk and arrowroot flour. Pour the flour milk mix into the soup and stir thoroughly to blend. Cover pot and simmer for 15 more minutes, stirring occasionally.

Step 5

Finally, stir in the salt, ground black pepper, lemon juice, parsley and yogurt (or solid coconut cream). Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.

Step 6

Garnish with extra chopped parsley and cracked pepper. Serve immediately or let it cool and store in airtight container in fridge.

Step 7

May be placed in freezer for up to 3 months.