Ingredients:
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb mushrooms, sliced
2 tbsp sweet paprika
1 tsp smoked paprika
1 tsp dried thyme
4 cups vegetable broth
1 cup unsweetened non-dairy milk (such as almond or soy milk)
2 tbsp all-purpose flour
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
Add the sliced mushrooms and continue to cook for another 5-7 minutes, until the mushrooms have released their moisture and are tender.
Stir in the sweet and smoked paprika, dried thyme, and flour, and cook for 2-3 minutes to cook off the raw flour taste.
Pour in the vegetable broth, bring to a simmer, and cook for 10-15 minutes, until the flavors have melded together.
Use an immersion blender or transfer the soup to a blender in batches to blend until smooth.
Return the soup to the pot and stir in the non-dairy milk. Season with salt and pepper to taste.
Simmer the soup for an additional 5-10 minutes to heat through and thicken slightly.
Serve hot, garnished with chopped fresh parsley.