a few tablespoons beef tallow and coconut oil
2 medium fennel bulbs, thinly sliced
1/2 lb trumpet mushrooms (you could sub button or crimini mushrooms if you don’t have access to trumpets)
1 lb ground beef
1 1/2 quarts homemade beef bone broth
1 teaspoon dried oregano (or 1 tablespoon fresh, if you’re doing only fresh herbs on Intro)
1 teaspoon dried thyme (or 1 tablespoon fresh, if you’re doing only fresh herbs on Intro)
salt and pepper to taste
raw egg yolks, 1 – 2 per bowl
(Depending on the stage of GAPS Intro that you’re on, if you’re on it, you may need to skip the first two steps and just add everything into the pot with the broth.)
Melt tallow and coconut oil in large saucepan over medium heat. Add fennel and cook until almost soft.
Add mushrooms and cook until veggies are soft and even perhaps starting to scorch a bit. (This was kind of an accident when we were making it but I think it improved the flavor!)
Add ground beef, stir up until browned.
Add beef stock, oregano, thyme, salt, and pepper. Bring to a simmer.
And ladle soup into bowls — it’s that simple! Once soup has cooled enough not to sting your finger, add one to two raw egg yolks to each bowl (assuming you’re at that stage of Intro, if you’re on Intro), stirring to incorporate. You can add olive oil on top as well to up the fat content if needed/desired.
This recipe was just so very simple and so very delicious! It just goes to show that you don’t need to get fancy to have a fantastic meal — quality ingredients are definitely where it’s at.
Photo credit: xavivix on Flickr.
This post is part of Monday Mania.
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