Burgundy Mushroom Soup
Warm and nourishing, this soup is great as a meal on its own for a chilly night. The flavor of this soup can be varied depending on the variety of mushrooms and the broth used. Have fun with it. Perfect with pumpernickel.
Servings: 4 Prep time: 20 mins Cook time:
Ingredients
3 Tbsp butter or olive oil
1/2 yellow onion minced
3 cups mixed fresh mushrooms minced
1 cup mushrooms coarsely chopped --yes, another cup
1/2 tsp garlic minced
1/3 tsp tamari sauce
1/2 tsp paprika
1/4 tsp celery salt
1/4 tsp dill weed
1/3 tsp pepper
2 oz red wine or burgundy
2 cups beef broth or vegetable broth
sour cream optional
Instructions
In large stock pot, melt the butter 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. Reduce heat and simmer for about 1 hour. Adjust spices and mix in sour cream just before serving.
Recipe Notes
Healing Energetics: Mushrooms have a long and rich history as immune and vitality enhancers. They are used to treat cancers, counter autoimmune disorders. They are packed with valuable minerals such as selenium. Most mushrooms drain or transform 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. 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.
