Ingredients

The following ingredients have 4 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) 

Instruction

  • 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 minutes. Add the sliced mushrooms, and sauté for an additional 5 minutes until mushrooms are browned and coated in butter. Onions will brown as well.
  • Stir in the wine, dill, paprika, tamari sauce, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  • In a separate small bowl, whisk the non-dairy milk and arrowroot flour. Pour the flour and milk mixture into the soup, and stir thoroughly to blend. Cover pot, and simmer for 15 more minutes, stirring occasionally. 
  • Finally, stir in the salt, ground black pepper, lemon juice, parsley, and solid coconut cream. Mix together, and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.
  • Garnish with extra chopped parsley and cracked pepper. Serve immediately. 
  • Store in an airtight container in the fridge for 3-4 days.