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In a large soup pot or Dutch oven, saute onions in browned butter. (Browned butter adds a lot of flavor to the soup.)
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When onions are translucent, add mushrooms. Stir, then let mushrooms cook until they release their moisture. Stir again, and keep cooking until mushrooms begin to brown.
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Add garlic and cook one more minute. Add a small amount of bone broth or stock to deglaze the pan. Add remaining broth/stock and all remaining ingredients.
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Bring to boil, then reduce heat to simmer. Allow soup to simmer for at least 30-45 minutes to allow full flavor to develop. Taste and adjust spices if needed. I don't add any salt to this soup because the bone broth and smoked ham seem to add enough salty flavor.
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Yields 5 servings of approximately 1 cup each. May be frozen.
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Notes:
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I like to bake a large smoked picnic ham now and then. I save the bone with a good amount of meat on it to make the bone broth for this soup. You may substitute any bone broth or stock you have. You may need to adjust spices, depending on the stock you use.
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Nutrition estimates are based on My Fitness Pal's online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
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For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
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Per serving: Calories 207, Total Fat 11 g, Saturated Fat 7 g, Sodium 997 mg, Potassium 634 mg, Total Carbohydrate 10 g, Dietary Fiber 2 g, Net Carbs 8 g, Sugars 7 g, Protein 20 g. Macros: 47% Fat, 38% Protein, 15% Carbs.
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February 9, 2019 Roxana Lopez for Aunt Rocky's.
