1. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until the onion is translucent.
2. Add the sliced mushrooms, thyme, paprika, salt, and pepper. Cook until the mushrooms are tender and have released their juices.
3. Transfer the mushroom mixture to the slow cooker. Add the vegetable broth and soy sauce, stirring to combine.
4. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
5. In a small bowl, mix the sour cream and flour until smooth. Stir this mixture into the slow cooker and cook for an additional 30 minutes on high, or until the sauce has thickened.
6. Serve the stroganoff over egg noodles or rice, garnished with fresh parsley.
Variations & Tips

For a vegan version, substitute the sour cream with a plant-based alternative, such as cashew cream or coconut cream. You can also add other vegetables like bell peppers or spinach for added nutrition and color. If you prefer a bit of heat, a pinch of red pepper flakes can be added to the mushroom mixture. For a gluten-free option, ensure your soy sauce is gluten-free and serve over gluten-free pasta or rice.