Warm some olive oil in a big pot over medium heat. Toss in the chopped onion and sauté for 5 to 7 minutes until it turns soft and translucent. Stir in the garlic and cook for another minute or two until it becomes aromatic.

Add sliced mushrooms. Let them sit for a few minutes before stirring to allow browning. Cook for 10 minutes, stirring occasionally, until mushrooms release moisture and caramelize.

Stir in thyme, rosemary, paprika, salt, and pepper. Pour in the vegetable broth and bring everything to a steady boil. Then lower the heat and let it simmer gently, uncovered, for 10 to 15 minutes.

Use an immersion blender to puree part or all of the soup, depending on the desired texture. (Or transfer to a blender and return to pot.)

Stir in coconut milk or cashew cream. Add nutritional yeast, tamari, and lemon juice if using. Simmer for 2–3 more minutes and taste to adjust the seasoning.

Garnish with fresh parsley and serve hot with crusty bread or salad.