Add the mushrooms, stir, and cook until they've released their water and cooked down.
While the mushrooms are cooking, combine herbs, paprika, and mushroom powder in a pinch bowl. When mushrooms have cooked, stir in the herb/spice mixture and cook about 30 seconds. Pour in the broth, tamari, and 1 Tablespoon lemon juice. Reduce heat to simmer.
To a blender, add 1 cup nondairy milk, the drained cashews, 2 Tablespoons lemon juice, and 2 ladles of soup. Blend until completely smooth and creamy. Pour back into to the pot.
Add ¼ cup cold nondairy milk and 2 Tablespoons flour to a small jar, tighten lid, and shake well to combine. Pour into soup and stir. This will thicken the soup.
Taste and season if needed. (I don't add anything else to mine.)
Remove soup from heat and stir in chopped parsley.
Garnish with a sprinkle of paprika and fresh dill or parsley, if desired
Notes
* Any kind of mushrooms will work! I used crimini mushrooms because that is all I had, but a blend of mushrooms would be even better.
This soup keeps in the fridge up to 5 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/05/06/creamy-hungarian-mushroom-soup/