The Best Ever Mushroom Soup
Recipe type: Soup
My kids HATE mushrooms but LOVE this soup!
  • 1 onion, diced
  • 2 -3 cups of diced mushrooms – your choice
  • 2-3 cups of stock, chicken or vegetable
  • 2 tsp of dill weed
  • 1 tbs of paprika (Hungarian if you can find it)
  • 1 tbs of soy sauce or coconut aminos
  • 1 tsp of salt
  • 2 tsp of fresh lemon juice
  • 3 tbs of grass fed butter
  • 3 tbs of flour
  • 1 cup of organic milk
  • dash of nutmeg
  • ¼ cup of fresh parsley
  1. Sauté onion till translucent in large soup pot.
  2. Use a healthy fat like ghee or butter.
  3. Add mushrooms.
  4. Cook on medium, stirring often till shrooms are cooked down.
  5. About 10-12 minutes.
  6. Add 2 cups of chicken or vegetable stock, preferably homemade.
  7. Stir to combine.
  8. Next add most of the seasoning- dill weed, paprika, soy sauce or coconut aminos, salt & pepper, and lemon juice.
  9. Cover and let simmer on low for 15-20 minutes.
  10. You may need to add more stock to thin it out.
  11. While simmering make your rue using the butter, flour, milk and nutmeg.
  12. Once rue is done add to soup.
  13. Let flavors simmer together for 10 minutes or so.
  14. You can then add ¼ cup of fresh parsley.
  15. You can put in the blender for those who don’t love mushrooms or do half blended.
  16. For serving you can add croutons, sour cream, a little parmesan cheese, diced green onions, bacon, etc.
  17. Toppings are endless.
  18. Also works great in a shot glass as an appetizer.