Creamy Mushroom Soup

Ingredients:

5 tablespoons salted butter

2 large yellow onions, diced

3 garlic cloves, minced

16 oz mini bella mushrooms, sliced

4 cups chicken bone broth

2 tsp dried dill

2 tsp minced fresh thyme leaves

2 tsp smoked paprika

2 tbs Worcestershire

1 tsp celtic sea salt

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3 tbs gluten free all-purpose flour

1/2 cup heavy cream

1/4 cup sour cream

Juice of 1/2 a lemon

2 tsp Italian parsley

1 green onion, diced

Instructions:

Prepare the vegetables.

In a large soup pot melt the butter.

Add the diced onions, minced garlic and sliced mushrooms. Sauté until translucent.

Add the spice mixture, 2 cups chicken bone broth and worcestershire sauce. Stir well.

Bring to a boil and allow to reduce by 1/3.

In a bowl whisk the gluten free flour with heavy cream until smooth.

Add to the soup pot.

Add the sour cream, the remaining 2 cups of chicken bone broth and juice of half a lemon.

Stir until well combined.

Simmer until thickened.

Serve topped with green onion and parsley.

*optionally add cooked and cubed chicken.