On a brisk winter’s day, with frost clinging to windowpanes and a chill permeating the air, the quaint town of Maplewood found itself blanketed in a soft layer of snow. In one cozy kitchen nestled amidst the snow-dusted trees, a culinary adventure was about to unfold.
Meet Sarah, a passionate home cook with an insatiable love for creating hearty and wholesome meals. As the winter wind whistled outside, Sarah found herself drawn to the warmth of her kitchen, where pots simmered and aromas danced through the air.
With a twinkle in her eye and a dash of creativity, Sarah decided to concoct a hearty Beef and Mushroom Soup to combat the winter chill. She gathered her ingredients with care, selecting the finest beef bones and earthy portobello mushrooms from the local market.
As the soup bubbled away on the stove, filling the kitchen with the comforting scent of simmering broth, Sarah couldn’t help but feel a sense of contentment. She knew that with each ladleful of rich, flavorful soup, she would be spreading warmth and joy to her loved ones on this cold winter’s day. And as they gathered around the table, sharing stories and laughter over steaming bowls of Beef and Mushroom Soup, Sarah couldn’t help but feel grateful for the simple pleasures that brought them together.
Completely Keto Beef and Mushroom Soup
- 2 lb beef bones
- 1 onion diced
- 1 lb portobello mushroom chopped
- 10 cup water
- 2 tsp Pink Himalayan Salt
- 1 tsp black pepper
- 1/2 cup red wine
- 1/2 tsp umami
- 1 tsp garlic powder
- 1 tsp dried crushed organo
Put everything in a pressure cooker, once it reaches pressure cook for half an hour and enjoy!