Hungarian Mushroom Soup
1/4 cup organic butter
1 organic red onion, or onion of choice
4 to 6 organic garlic cloves minced
3/4 lb mushrooms, sliced
2 cups water
4 tsp dill weed ( or a little more)
4 tsp. paprika ( or a little more)
2 Tbs. coconut amino acids ( optional)
2 Tbs. favorite red wine ( I used Copper Mountain)
1/4 cup organic butter
1/3 cup organic white flour or use a little arrow root powder
2 cups organic whole milk
3/4 cup organic sour cream
Saute onion and garlic in butter until tender. Add water, mushrooms, dill weed, paprika, coconut aminos and red wine. Bring to a boil, then simmer until mushrooms are tender.
In the meantime, melt the other 1/4 cups butter, stir in flour to make a roux, stirring constantly to keep smooth.
Add milk to roux and blend, while heating, until smooth. Add to soup.
Lastly, stir in the sour cream.
Serve with fresh rolls, rice and salad.
Serves 4 - 6
This also worked great for blending in a blender to be able to drink it through a straw.
Comments