1hr · 10 servings 4 Tablespoons refined avocado oil or olive oil 1 1/2 cups chopped onions 1 pound (~3-4 cups) Cremini or white button mushrooms, sliced Optional: 1/3 cup dry white wine 2 teaspoons dried dill weed or 1 1/2 Tablespoons fresh dill, finely chopped 1 Tablespoon hot paprika Optional: Pinch of smoked paprika 1 Tablespoon tamari sauce or coconut aminos 2 1/2 cups vegetable or chicken broth 1 cup non-dairy milk 3 Tablespoons arrowroot flour (See notes) 1 teaspoon kosher salt Ground black pepper to taste 2 teaspoons lemon juice 1/4 cup chopped fresh parsley 1/2 cup full-fat coconut milk, canned and chilled (See notes) Instructions Heat a large pot over medium heat. Place butter in a pot and melt, coating the pan. Place the onions in the pot, and sauté for 5 mi