Warm and nourishing, this soup is great as a meal on its own for a chilly night.
3 T. butter
1/2 yellow onion, finely diced
3 cups mushrooms, minced (You can use just buttons or a combination of bellas, shiitake, etc)
1 cup of mushrooms, coarsely chopped (yes, another one)
1/2 T. minced garlic
1/3 tsp. tamari sauce
1/2 tsp. paprika
1/4 tsp. celery salt
1/4 tsp. dill weed
1/3 tsp. ground pepper
2 oz. burgundy
2 cups beef or vegetable stock (beef stock will make a heavier, denser soup)
1 cup sour cream
In large stock pot, melt butter.
Add in onions and sauté until the onions are clear.
Add in all mushrooms and stir. The minced mushrooms create a pulpy base, and the chopped mushrooms just add extra texture.
Add in burgundy, dill, celery, paprika, tamari, pepper and garlic. Stir until fragrant, just a moment or so.
Add in stock and sour cream.
Reduce heat and simmer for about 1 hour.
Health Benefits: Mushrooms have a long and rich history and immune and vitality enhancers. They are used to treat cancers, counter autoimmune disorders. They are packed with valuable minerals such as selenium.
Energetics: Most mushrooms drain or transform damp. Though there is a bit of cream in this soup it is not overly dampening. You can leave out the cream if you are trying to counter damp. This soup nourishes yin, blood and qi. Made with the beef broth it is particularly blood building. The paprika, pepper and celery salt help to move the qi and blood, furthering improved transformation and transportation.
Primary season: Winter
Copyright © 2012. All Rights Reserved Written by April Crowell.