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Mushroom Dill Soup

www.theorganicdietitian.com
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8

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

  1. In a large stockpot over medium high heat melt the coconut oil.
  2. Add the diced onion, carrots, and mushrooms and cook until onion is translucent and carrots/mushrooms are soft (about 5-8 minutes).
  3. Add in the dill, salt, pepper, broth, and cubed potatoes.
  4. Cover with a lid and let cook until potatoes are tender about 15-20 minutes.
  5. Add in the pasta, cover and cook until pasta is soft about 10-15 minutes.
  6. Stir in the coconut milk and let warm another 5 minutes.
  7. Serve hot.
  8. Store leftovers in an airtight container in the fridge for up to one week.
  9. May freeze up to one month.

Recipe Notes

*choose organic ingredients when possible.