Not-So-Hungarian Mushroom Soup

[shanmonster]

I'm on the Whole30 challenge right now, which cuts dairy, legumes, and grain out of my diet. So when I saw this recipe for Hungarian Mushroom Soup I thought, Damn. That looks mighty tasty.

So today I decided to make it Whole30 friendly.

It was delicious.

Here's what I did:

4 tablespoons coconut oil
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon coconut aminos (basically coconut sap. Takes the place of soy sauce)
2 cups broth (I used homemade turkey stock, but I'm sure veggie or chicken would work, too)
1 cup coconut milk
3 tablespoons ground almonds
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup coconut milk

• Melt the coconut oil in a large pot over medium heat.
  
• Sauté onions in this for 5 minutes.
  
• Add mushrooms and sauté another 5 minutes.
  
• Stir in dill, paprika, coconut aminos, and broth. Reduce heat to low, cover, and simmer for 15 minutes.
  
• In a small bowl, mix coconut milk and ground almonds together. Add to soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
  
• Stir in ground black pepper, lemon juice, parsley, and the rest of the coconut milk. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

It was delicious.