This is a great recipe that was originally a Hungarian Mushroom Soup. I have added additional antiviral mushrooms and taken out the dairy and gluten to make it a healthier version for those seeking to boost their immunity during cold/flu and coronavirus season.
Dairy can be phlegm forming so it is better to stay away from that during this season and allergy season. Gluten has been shown to increase inflammation and is correlated in autoimmune diseases like Hashimoto's Thyroiditis.
I typically use one package of organic baby bella mushrooms for consistency and then add shiitake and maitake mushrooms for health benefits.
Dairy Free Mushroom Soup
4 tablespoons olive oil
2 cups chopped onions (Immune support and antimicrobial)
2-4 cloves or garlic, minced (Immune support and antimicrobial)
1 pound fresh mushrooms, sliced (for more immune boosting properties you can add Shitake, Maiatake, Chaga and/or Reishi)
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon Bragg's liquid aminos (or soy sauce)
2 cups chicken broth
1 cup coconut milk
3 tablespoons all-purpose flour (Pamela’s gluten free optional)
1 teaspoon sea salt or himalayan salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley (detoxifier)
1/2 cup coconut cream or vegan yogurt
Heat the oil in a large pot over medium heat.
Saute the onions in the butter for 5 minutes.
Add garlic and sauce for 1-2 mins
Add the mushrooms and saute for 5 more 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 coconut milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and cream/yogurt. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil.