Directions
- Melt the butter in a large pot over medium heat.
- Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 minutes. Stir in the dill, paprika, soy sauce and broth.
- Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and tapioca flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Stir in the salt, ground black pepper, lemon juice, and parsley.
- Allow to heat through over low heat, about 3 to 5 minutes.
- Serve hot.
Ingredients
- 2 Tbsp raw or organic butter
- 1 cup chopped onions
- 3 cups fresh mushrooms, sliced
- 1 tsp dried dill weed
- 1/2 Tbsp paprika
- 1/2 Tbsp Bragg’s Liquid Aminos
- 1 cup organic chicken broth
- 1/2 cup raw or organic milk
- 2 Tbsp Tapioca flour or 1 1/2 Tbsp Arrowroot
- 1/2 tsp salt
- ground black pepper to taste
- 1 tsp lemon juice
- 1/8 cup chopped fresh parsley