Quick and easy Low-Carb Mushroom Soup that is full of flavor. Nothing better than a warm cup of soup during those winter months.
Melt 2 tablespoons of butter in a 6 quarts soup pot.
Add 1 cup of water with 1 tbsp of cornstarch and mix in bowl.
Add the beef broth to the pot with 1 tablespoon of butter.
Add the soy sauce, paprika, dill, salt and pepper and whisking until the mixture is smooth. Bring to a boil then lower heat.
Add the cornstarch mix and stir. It should be a silky smooth broth with some thickness.
Pour mushrooms in the soup pot.
Reduce heat and simmer for about 15 minutes, Cook stirring occasionally.
Add salt and pepper as desired. Enjoy