Oh, and it's compliments of Eunie Lyle, who is an awesome culinary instructor at Lake Tahoe Community College, I've adapted it a bit for my tastes:
4 T butter
1 medium onion, chopped
1 # fresh mushrooms, sliced
2 t dried dill
1 T paprika
1 T soy sauce
2 cups veggie broth (I make mine homemade, if you want to know how, contact me)
1 cup soy milk or other non-separating product (Milk is delicious too)
3 T all-purpose flour
1 t salt
black pepper to taste
2 t lemon juice
1/4 cup fresh parsley
1/2 cup plain Greek yogurt (good for that Large Intestine meridian we discussed) or sour cream
Method:
Melt butter in large pot. Saute onions in butter for 5 minutes. Add mushies and saute 5 more minutes. Stir in dill, paprika, soy sauce and broth. Reduce heat to low and simmer for 15 minutes.
In a separate bowl, whisk milk and flour together. Pour into soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in salt, pepper, lemon juice, parsley and Greek yogurt. Mix together and allow to heat through over low heat, about 3-5 minutes. Don't boil, serve immediately. Enjoy!
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