Sauté the Aromatics

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic and cook for another minute until fragrant.

Add the Mushrooms

• Add the sliced mushrooms to the pot. Cook for about 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.

Season the Mixture

• Sprinkle in the Hungarian paprika and dried thyme. Stir well to coat the mushrooms and cook for an additional 2 minutes to enhance the flavors.

Add the Broth

• Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.

Blend the Soup

• Using an immersion blender, puree the soup until smooth, or transfer to a blender in batches and blend until creamy. Return to the pot if needed.

Stir in the Cream

• Add the heavy cream, soy sauce, and lemon juice to the soup. Stir well to combine and heat through. Season with salt and pepper to taste.

Serve

• Ladle the soup into bowls and garnish with fresh herbs or a sprinkle of paprika. Enjoy with crusty bread!