This hearty and satisfying soup is a wonderful way to use beef bone broth. The flavors of the mushrooms and the sour cream complement the strong flavor of the beef bone broth very well.
Bone broth is one of the most nutritious foods on the planet, supporting immune health and physical development and health throughout all stages of life. It is the best natural source of gelatin, which is necessary for good joint health, brain function, strong bones, and a healthy immune system.
Some people like to sip plain bone broth, but I prefer using it as a base for soups.
Ingredients
3 quarts beef bone broth
1 large onion, chopped finely
8 cups sliced mushrooms (I used cremini, any good mushroom will work)
3 cloves of garlic, minced
2 large yukon gold potatoes, diced
ghee for sauteing
salt and pepper for seasoning
sour cream for serving
finely chopped parsley for serving
optional - chopped meat scraps from bone broth
Heat two tablespoons of ghee in a dutch oven. Add mushrooms and onions and saute on medium heat, stirring frequently, until onion is translucent and mushrooms are soft, 10 minutes or more. Season to taste. Add garlic and saute for another 2 minutes. Add potatoes and mix well. Add bone broth, and bring to a boil. Turn down to a medium boil and boil until potatoes are soft, about 10 minutes. Remove from heat, and taste and season if necessary.
Optionally - when making beef bone broth, you end up with lots of delicious scraps of meat that fall off the bone after cooking the broth. For a heartier soup, chop up some of these scraps and add them to the soup.
Add a heaping tablespoon of sour cream and a heaping tablespoon of parsley to each serving, and mix. Dig in and enjoy!