Updated: Feb 8
Greetings and welcome to Chanel Speaks. This is the section of my site where I will have the opportunity to share my thoughts and experiences with you. Here I will post additional health and wellness tips, recipes, exercises, etc. I encourage you to leave comments, ask questions and suggest topics. Today’s post is a Hungarian Mushroom Soup. I researched and combined several recipes, while substituting certain ingredients for what I feel to be healthier and also to accommodate vegetarians. While this is not the traditional Hungarian Mushroom soup, I have shared it on several occasions and found it to be absolutely delicious and highly requested recipe.
4 tablespoons coconut oil
2 cups chopped onions
1.5 pound fresh mushrooms (I use a variety of different mushrooms. Feel free to select your favorites)
2 teaspoons dried dill weed (I prefer fresh dill)
1 tablespoon paprika
1 tablespoon organic tamari sauce
2 cups vegetable broth
1 cup of coconut milk from can
3 tablespoons of coconut flour
1 teaspoon sea salt
ground black pepper to taste
2 teaspoons of lemon juice (I use a few drops of lemon essential oil)
1/4 cup of freshly chopped parsley
1/2 cup of soy or coconut milk yogurt (optional...because I use a Vitamin blender I find I do not need this ingredient for creaminess)
Melt coconut oil in a large pot over medium heat.
Saute the onions in oil for 5 minutes.
Add 1 pound of mushrooms and saute for 5 more minutes.
Stir in the dill, paprika, tamari sauce and broth.
Reduce heat to low, cover, and simmer for 15 minutes
In a separate small bowl, whisk the coconut milk and coconut flour together. Pour this into the soup and stir well. Cover and simmer for 15 more minutes, stirring occasionally.
Stir in the salt, ground black pepper, lemon juice, parsley and yogurt (optional).
Blend soup (I uses vitamix) Pour back into pot with remaining 1/2 pound of sliced mushrooms. (I enjoy pieces of mushrooms in my soup while some just enjoy the broth)
Simmer on low heat for another 5 minutes. Do not boil.