Mushroom and Elk Soup

Mushroom and Elk Soup is a hearty, savory blend that showcases the rich flavors of elk meat paired with earthy mushrooms. This Paleo-friendly dish is perfect for a cozy meal, delivering warmth and nourishment in every bowl.

Ingredients

• Elk meat, diced - 200 grams
• Fresh mushrooms (cremini or shiitake), sliced - 150 grams
• Carrot, diced - 1 medium
• Celery stalk, diced - 1
• Onion, chopped - 1 small
• Garlic cloves, minced - 2
• Beef or bone broth - 500 ml
• Olive oil - 1 tablespoon
• Fresh thyme, chopped - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Bay leaf - 1

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion, diced carrot, and diced celery to the pot. Sauté for about 5 minutes until they begin to soften.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the diced elk meat to the pot and cook until browned on all sides, about 5-7 minutes.
5. Add the sliced mushrooms and continue to cook for another 3-4 minutes until they are tender.
6. Pour in the beef or bone broth, and add the chopped thyme, bay leaf, salt, and black pepper.
7. Bring the soup to a boil, then reduce heat to low and simmer for 20-25 minutes.
8. Remove from heat, discard the bay leaf, and adjust seasoning if necessary before serving.

Nutrition

• Calories: 320
• Protein: 35 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 85 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from the vegetables and mushrooms, promoting overall health.

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