Roasted Mushroom Soup - George

1 1/2 lbs mushrooms, quartered or sliced

1 Tbsp extra-virgin olive oil

1/2 tsp sea salt and black pepper

1 Tbsp unsalted butter

1 small yellow onion, sliced

1 Tbsp paprika

2 cloves garlic, minced

3 C broth (beef or vegetable)

2 Tbsp coconut aminos or soy sauce

1/2 C sour cream

Parsley for garnish

Preheat oven to 400° with a large baking sheet inside. In a medium bowl toss mushrooms with oil, salt and pepper. Remove the baking sheet from the oven and spread the mushrooms on it. Toast them for 20 minutes and set aside. Reduce the oven temperature to 375°.

In a large saucepan over medium heat, melt the butter. Add the onions and cook for 5 minutes or until lightly browned. Add the paprika and garlic and cook for 2-3 minutes.

Add the mushrooms to the saucepan, reserving some for a garnish. Add the broth and coconut aminos, bring to a simmer and cook for 10 minutes. Remove from heat and blend with an immersion blender until smooth. Whisk in the sour cream. and serve.

You can use the parsley and some of the mushrooms as a garnish on each bowl of soup.