mushroom soup, keto/gluten/lactose free

How To Make mushroom soup, keto/gluten/lactose free

• 1

  Saute the bacon in your soup pot, until hard, then break into small pieces.
• 2

  Dice the onion and add to the bacon and bacon grease. Add the red pepper flakes. Adjust the amount for your tastes. Saute till caramelized.
• 3

  Remove the bacon and onions and add the sliced mushrooms and saute till caramelized and brown. This can also be done in the oven on a baking sheet. I like to do each mushroom front and back. Remove the mushrooms. Retain some of the mushrooms for garnish on the top of the soup.
• 4

  Add the chicken pieces and saute till caramelized. You may need to add a bit of bacon grease or olive oil. You can use uncooked or already cooked chicken.
• 5

  Add all incredients back to the pot and pour in the bone broth, either one or two quarts, depending on the amount you wish to make. Add the can of coconut cream and stir. Bring to a boil and then simmer for 1 hour or more depending on the richness you want from the mushrooms.
• 6

  Take half of the mixture and place it into a liquid blender and blend until smooth. Then return to the soup pan. Reheat, garnish with a handful of the mushrooms and anything else you wish. And serve
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