Vegan Hungarian Mushroom Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium onion, minced
20 ounces mushrooms, chopped
4 cups vegetable stock
1/2 lemon, juiced
1 tablespoon dill, minced
2 tablespoons paprika
salt and pepper

Preparation

Heat the oil over medium heat. Add the onion and saute until translucent, 3-5 minutes. Add the mushrooms and cook until they begin to release their liquid, 8-10 minutes.
Place the cooked veggies and all remaining ingredients into the slow cooker. Cook on low for 6-8 hours.
Serve with Vegan Cashew Sour Cream (recipe #473191). Stir the cream through the soup until completely combined.