Ingredients
- 4 cups Bone Broth or Stock
- 8 oz Mushrooms (button or cremini)
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 cups Leafy Greens (spinach or kale)
- 1 medium Zucchini, chopped
- Fresh Thyme or Parsley for garnish
- Optional: 1/2 cup Cream or Coconut Milk
- Salt and Pepper to taste
Instructions
- Heat a drizzle of olive oil in a large pot and sauté chopped onions for about 2 minutes until translucent, followed by minced garlic until fragrant.
- Toss in sliced mushrooms and sauté until golden brown and moisture is released.
- Pour in the bone broth and bring it to a gentle simmer.
- Add chopped zucchini and leafy greens, and simmer for an additional 5 to 10 minutes until tender.
- Finish with salt, pepper, and a squeeze of lemon juice. Garnish with fresh herbs before serving.
Notes
Feel free to substitute chicken stock for bone broth, or any mushrooms available. For a vegetarian option, swap bone broth for vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Southern
- Diet: Gluten-Free, Keto