Rustic Mushroom Soup

Recipe Courtesy of Tina VanDenHeuvel-Cook, NTP

You can follow Tina on Instagram @madebetterforyou


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. Top with fresh chopped parsley, and enjoy!

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