29 December, 2014
Mushroom Dill Soup
Winter is definitely upon us (even here in Arizona). We have been getting down to freezing temperatures at night and have been having to cover some of our plants outside to protect them from this weather. I even need protection from this weather. These kinds of temperatures call for lots of soup and this Mushroom Dill Soup is just what the weatherman ordered.
I love a good soup and usually when I find one that my husband and I both agree on then I know it is a keeper for sure. If you have been following me then you know that my husband and I don’t always agree on food but this is a soup that we both love and agree with 100% so I knew I had to share it with all of you.
I have been making this soup for awhile and with the changes that I have made over the years (some at the request of my hubby), this recipe is finally just right. My husband is Polish (as if you couldn’t tell by my last name) and he particularly loves mushrooms, dill, and potatoes. When I can combined these ingredients all in one recipe then I can pretty much guess that he will love it.
Per his request I have been adding pasta to this soup as well as the potatoes. I first thought he was a little crazy because normally I wouldn’t put that many starchy carbohydrates in one recipe. His argument was that his dad always puts pasta in soup so to him it isn’t soup without it. I must say I really love the combination of pasta and potatoes in this soup. It really helps make soup more of a meal and perfectly filling which is perfect when it is so chilly outside. Cuz “baby it’s cold outside”!
Mushroom Dill Soup
Ingredients
- 1 Tbsp coconut oil
- 1 large yellow onion peeled and diced
- 2 large carrots tops removed diced same size and onion
- 1 pound mushrooms sliced (I like cremini or baby bellas)
- 1 Tbsp dried dill
- 1 tsp salt
- 1/2 tsp ground black pepper
- 8 cups chicken or vegetable broth homemade preferred
- 4 medium potatoes cut into 1/2 inch cubes (I like russet or red potatoes-any will do) *skin on
- 1 cup uncooked pasta I like lentil or brown rice for gluten free- any will do
- 1 cup coconut milk or milk of choice
Instructions
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In a large stockpot over medium high heat melt the coconut oil.
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Add the diced onion, carrots, and mushrooms and cook until onion is translucent and carrots/mushrooms are soft (about 5-8 minutes).
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Add in the dill, salt, pepper, broth, and cubed potatoes.
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Cover with a lid and let cook until potatoes are tender about 15-20 minutes.
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Add in the pasta, cover and cook until pasta is soft about 10-15 minutes.
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Stir in the coconut milk and let warm another 5 minutes.
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Serve hot.
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Store leftovers in an airtight container in the fridge for up to one week.
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May freeze up to one month.
Recipe Notes
*choose organic ingredients when possible.
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