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Ingredients: (serves 5)
•    4 tablespoons olive oil 
•    3 onions, diced 
•    450 grams mushrooms, sliced 
•    Small handful of dill chopped 
•    1 tablespoon paprika 
•    1 tablespoon tamari 
•    450 millilitres vegetable stock 
•    225 millilitres milk (dairy or oat milk work well) 
•    3 tablespoons plain flour 
•    Juice of half a lemon 
•    Small bunch parsley, chopped 
•    100 millilitres cream (dairy, oat or nut creams work well)

Method
1.    Warm the olive oil in a large pot over medium heat. Gently fry the onions for 5 minutes. Add the mushrooms and fry for 5 more minutes. Stir in the dill, paprika, soy sauce and stock. Reduce heat to low, cover, and simmer for 15 minutes
2.    In a separate small bowl, whisk the 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, season with salt and pepper, lemon juice, parsley and cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Enjoy.

Recipe created for #FoodSavvy Norfolk & Suffolk