After spending so much time traveling, when I finally got home, all I wanted was some GAPS-Intro-style soup for dinner. This recipe really hit the spot!!
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.
3 Responses to Fennel and Mushroom Beef Soup
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So glad to have found your blog. I am doing intro without having the gaps book yet and am somewhat lost. Just eating chicken broth for three days and am so hungry but my symptoms are clearing. I have ulcerative colitis and in a very bad flare trying to avoid my gastro because he would put me on prednisone again. I cant bring myself to eat “soft tissues” that are actually meat… the egg yolk thing has distrubed me as well though I have tried it. Gonna try your recipe. Where do you find beef tallow? Whole foods?
I meant to say I cant bring myself to eat non meat soft tissues. How does one get used to eating nasty bits?
Hi Linda!
I’ll have to think about your question, of how to get used to eating them. I have a friend who also has an aversion to the gooey, slimy bits of meat that are so very good for you, and I wonder if there’s any good way to get past that. For her, it’s totally a texture issue, and I’m not sure if there’s really a good way to disguise the texture. Perhaps blending them into soup with lots of veggies, making a sort of puree?
Thank you for your comments! I’m sorry for such a delay responding, I had to take a sabbatical from blogging there for a while due to life circumstances, and I’m just now finally catching up with the huge backlog of comments (mostly junk spam unfortunately) that accumulated. I hope that you were able to get a handle on things and maybe even tried a few of the “nasty bits”
As for the beef tallow, I make it myself. Whenever I make beef broth out of beef bones, there’s always a thick layer of fat floating at the top of the pot. I just skim it off with a ladle and put it into a separate jar. Usually the tallow lasts for just about as long as the broth does, and I’m ready for more when it’s time to make more broth! And this way, I know exactly what animal it came from, and exactly how it was processed — no mystery-fat.