Hungarian Mushroom Soup

On a recent visit to Santa Fe with my awesome friend Annie Welsh, I was treated this most amazing soup!  Sad for my low cholesterol hubby that he wasn't able to have it so I have devised this almost-vegan alternative. This recipe tastes just as yummy as the original.

Ingredients:
2 pkgs. sliced mushrooms
1 medium finely diced onion
2-3 tbsps. olive oil
2 cloves crushed garlic
2 cups vegetable broth
2 tbsps. Earth Balance (butter alternative)
2 tsps. fresh lemon juice
1 tbsp Tamari sauce
1 cup almond milk
1 tbsp. dried dill weed
2-3  tbsps. smoked Hungarian paprika
1/2 cup greek yogurt
Salt/pepper to taste
Chopped parsley for garnish

Directions:
Saute' onions in olive oil on medium high heat for 3-5 minutes until onions are translucent.  Then add garlic, Earth Balance, and mushrooms and saute' for and additional 5-10 minutes until the moisture in the mushrooms evaporates.  Transfer to stew pot. Add vegetable broth, lemon juice, dill, paprika, Tamari, and almond milk to pot.  Simmer on low for 30 minutes.  Allow to cool, then add yogurt.  Heat again before serving. Add parsley for garnish.