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–+ servings

Fast Mushroom Soup with Fresh Herbs for Full GAPS

A quick Full GAPS mushroom soup with onion, dill, paprika, lemon, and homemade chicken or beef meat stock. Finish with optional cultured yogurt.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

Fast Mushroom Soup
  • 4 tbsp butter, homemade ghee, or rendered tallow choose one
  • 2 medium onions, chopped
  • 1 lb fresh mushrooms, sliced
  • 2 tsp dried dill weed
  • 1 tbsp plain paprika single ingredient
  • 2 cups homemade chicken or beef meat stock
  • 1 tsp natural sea salt
  • ground black pepper to taste
  • 2 lemons, juiced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup homemade 24-hour yogurt or Luvele sour cream optional cultured finish; add at the end and do not boil

Equipment

  • Le Creuset Signature Round Dutch Oven, 5.5 quart, Artichaut
  • Chef's knife and cutting board
  • Wooden spoon
  • Ladle

Method
 

  1. Melt the butter, ghee, or tallow in a 5.5-quart soup pot over medium heat. Add the chopped onions and cook for about 5 minutes, stirring often, until translucent and soft but not browned.
  2. Add the sliced mushrooms and cook for 5 minutes, stirring so they are coated in the cooking fat. They will shrink, release moisture, and turn glossy.
  3. Stir in the dill and paprika. Pour in 2 cups of homemade chicken or beef meat stock. Bring to a gentle simmer, lower the heat, cover, and cook for 15 minutes until the mushrooms are fully tender.
  4. Stir in the sea salt, black pepper, lemon juice, and chopped parsley. Taste the broth; lemon should brighten the earthy mushrooms without making the soup sharply sour.
  5. If using yogurt or Luvele sour cream, lower the heat and stir it in. Warm through for 3–5 minutes until hot, with wisps of steam but no bubbles. Do not boil. Serve immediately.

Notes

Use homemade chicken or beef meat stock. The 45-minute total includes the 15-minute covered simmer and the final warm-through. Add optional homemade yogurt or Luvele sour cream at the end and do not boil. For a dairy-free version, omit the cultured finish and use tallow or coconut oil as the cooking fat.

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