Recipe Courtesy of Tina VanDenHeuvel, NTP
@madebetterforyou on Instagram
Photo courtesy of Tina VanDenHeuvel
3 tbsp. butter
2 cups chopped onions
1 lb. fresh mushrooms, sliced (any kind; a mix is best)
2 tsp. dried dill weed
1 tbsp. paprika
1 tbsp. coconut aminos
2 cups chicken bone broth
1 can full fat coconut milk
1/2 tsp. xanthan gum
2 tsp. fresh lemon juice
1/2 cup sour cream
2 tbsp. chopped fresh parsley
ground black pepper and salt to taste
Melt the butter in a large pot over medium heat. Add the onions and sauté for 5 minutes. Add the mushrooms and sauté for 5 more minutes. Stir in the dill, paprika, coconut aminos and broth. Reduce heat to low. Cover and simmer for 15 minutes.
Whisk the coconut milk and xanthan gum together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the ground black pepper, salt, lemon juice and sour cream. Mix together and allow to heat over low heat, about 5 minutes. Remove from heat and serve warm. Enjoy!