Keto Mushroom Soup

Health Highlights

Ingredients

2 clove(s)	Garlic
2 tbsp	Ghee (ghee or avocado; (Use avocado; if you are dairy free))
1 tbsp	Parsley, Italian, fresh (fresh; (chopped))
3 cup	Bone broth, Organic
6 cup	Baby portobello mushroom (chopped)
1 tsp	Himalayan sea salt
1/4 tsp, ground	Thyme, dried

Place chopped garlic, parsley,oil and mushrooms in a large pot over medium - low heat. Cook until the mushrooms have released their moisture and are tender. This should take about 10 minutes. Do not rush, it will be worth it in the end. I promise!
Add salt and thyme.
Add the bone broth and bring to a simmer.
Take soup off the heat and carefully ladle it into a high speed blender ( I use a Vitamix, but something like a Ninja would work too)
Make sure the lid on the blender is on tightly and slowly blend the soup, gradually turning it all the way up to high so that you can puree all the lovely mushrooms.
Taste and add more salt if you like.

Calories 194

Calories from fat 78

Calories from saturated fat 41

Total Fat 8.7 g

Saturated Fat 4.5 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 1.6 g

Cholesterol 21.6 mg

Sodium 1012 mg

Potassium 1199 mg

Total Carbohydrate 16.8 g

Dietary Fiber 4.3 g

Sugars 8.9 g

Protein 14.4 g

Vegetables

2.9