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Export 14 ingredients for grocery delivery
Step 1
In a large pot, melt vegan butter over medium heat. Add chopped onions, garlic, mushrooms, and a pinch of salt, and cook for 15 minutes, or until onions are soft and translucent, and mushrooms have released their liquid.
Step 2
Stir flour into the mushrooms and cook, stirring often, for 2 mins.
Step 3
Add thyme and paprika, and stir in broth, and soy sauce. Stir to remove any clumps, then bring the mixture to a boil, and immediately reduce heat to medium and simmer until the soup begins to thicken about 10 mins. Add soy milk and simmer for about 10 mins.
Step 4
Reduce heat to low and transfer ¼ of the soup mixture to a blender, along with cashews and lemon juice. Blend until smooth.
Step 5
Add blended soup back to the pot and stir to combine.
Step 6
Garnish soup with chopped parsley, and serve on its own or with toast.
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