Vegan Hungarian Mushroom Soup

Ingredients
2 tbsp olive oil or vegan butter
1 large onion, diced
4 cloves garlic, minced
16 oz cremini or button mushrooms, sliced
2 tsp smoked paprika
1 tsp sweet paprika
1 tsp dried dill
3 tbsp all-purpose flour (or gluten-free flour for GF)
4 cups vegetable broth
1 cup non-dairy milk (unsweetened, plain)
1 tbsp soy sauce or tamari
2 tbsp lemon juice
½ cup vegan sour cream
Salt and pepper to taste
Instructions

1. Sauté Vegetables:
   Heat olive oil in a large pot over medium heat.
   Add diced onion and cook until translucent, about 5 minutes.
   Stir in garlic and cook for another minute.
2. Cook Mushrooms:
   Add the mushrooms, smoked paprika, sweet paprika, and dill. Cook until the mushrooms release their liquid and are tender, about 8-10 minutes.
3. Create the Base:
   Sprinkle flour over the mushrooms and stir to coat evenly. Cook for 2 minutes to remove the raw taste of the flour.
   Gradually pour in the vegetable broth while stirring to prevent lumps.
4. Simmer the Soup:
   Bring the soup to a simmer and cook for 10 minutes, stirring occasionally.
   Add the non-dairy milk, soy sauce, lemon juice, and vegan sour cream. Stir well and let simmer for another 5 minutes.