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Bone Broth Soup

Answered on August 19, 2014
Created February 04, 2013 at 12:19 PM

What do folks like to put in their bone broth to make soup?

The latest thing that I've been putting in my soup is enoki mushrooms. I use them instead of noodles. Because they are long and skinny, they sort of fill the noodle void that I've been missing in soups.

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5 Answers

1
0382fa263de4c83328dc34a56e25437f

on February 05, 2013
at 12:42 AM

Ground beef or chopped leftover steak, kale (or some other leafy green), sauteed minced onion, ginger, peppers, sometimes mushrooms. Cheap, filling, healthy and very very tasty.

1
23f701386ac9e4ccc6767b627c5e3abf

on February 04, 2013
at 02:52 PM

I love making my grand mother's traditional bone broth soup but the paleo way. I usually like adding carrots, celery, corn. I do add a few mushrooms as well when I have them in store. Enoki mushrooms are great and yeah, they do make up for the absence of noodles. I also like to add few bits of meat in my soup.

0
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on February 04, 2013
at 10:51 PM

i like a little minced dulce

0
C657d176db6f11f98aeb2a89071e3281

on February 04, 2013
at 09:00 PM

I have a gut to keep healthy so I cannot do mushrooms (the fungus factor). I make my broth like this:

http://undergroundwellness.com/how-to-make-beef-bone-broth/

I sometimes add a little potato (cooked) to a bowl

and then ad shredded green kale, use a little braggs amino acids and have a lovely, hearty soup.

0
Ebb10603524dd22621c1155dd7ddf106

(19150)

on February 04, 2013
at 02:45 PM

I just drink it for the most part.

However, I do soup maybe once a week, and I tend to use stew/kabab type meat -- mainly goat or grass fed beef; I may even slice the pieces thinner. I prefer thin soups -- basically phở without noodles. As far as vegetables go ... well, sky's the limit!

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