Ingredients
– 2 TBSP ghee
– 1 yellow onion, chopped
– 500g cremini mushrooms, sliced
– 1 tsp dried dill
– 1 1/2 TBSP Sweet Paprika
– 3 TBSP mushroom powder (check how to here #jbmushroompowder )
– 1 1/2 CUPS bone broth
– 1-2 TBSP low sodium tamari
– 1/4 CUP of cashew butter, divided to make: 1/2 CUP cashew milk: you make it blending 1 TBSP cashew butter @artisananaturals + 1/2 CUP water + pinch of Celtic salt)
– 1/4 CUP tangy cashew milk: you make it blending 2-3 TBSP cashew butter + 1/4 CUP water + 1/2 or 1 TBSP lemon juice (try to taste, I like it lemony so used bit over a TBSP)
– 1/4 CUP coconut milk (or make 1/4 CUP more cashew milk)
– Salt & pepper to taste
– Parsley to garnish
– Toasted Gluten Free Sourdough @homesteadoven
Directions
1. Melt the ghee, add the onions & mushrooms. Cook until onions are soft and mushroom water is reduced (8-10 min)
2. Reduce heat to low & add dill + paprika, stir well. Add the mushroom powder & stir for a couple minutes
3. Add bone broth and tamari. Simmer on low for 10-15 until thickened
4. Turn off heat. Make & add tangy cashew milk
5. Season with salt & pepper, garnish with parsley & serve
