Ingredients (for 4 large cups of soup):
- 1 glass of beef bone broth
- 500ml water
- 30ml olive oil
- Pinch of chili flakes
- 100ml red wine
- 1 yellow onion
- 2 cloves of garlic
- 500 grams sukadelap / stew
- 200 grams white mushrooms
- 200 grams shiitake mushrooms
- Salt, pepper and Italian dried herbs
- 1 bay leaf
- 125 grams of crème frache
- Fresh parsley
Cut the onion into half rings and the garlic finely.
Heat the olive oil in a stockpot and add the onion, garlic and a pinch of chili flakes.
Let it cook on medium heat for a while.
Meanwhile, cut the escalope or stew into pieces and sprinkle with salt and pepper.
Add this to the pan and fry briefly. Also add the mushrooms.
Then turn the heat to low and add the beef bone broth, water and red wine.
Season with salt, pepper, dried Italian herbs and a bay leaf. Let this simmer on low heat for at least 2 hours.
In a small bowl, mix the crème frache with a few tablespoons of the soup and mix so that it does not curdle.
Then add this to the stockpot and stir well. Serve with fresh parsley.
Macros per ¼ part: 462 calories | 5.1 grams of carbohydrates | 28.7 grams of fat | 39.9 grams of protein
Melanie | KETO lifestyle
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