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!