- 3 large portobello mushrooms
- ½ onion
- 4 tbsp Bali Sun virgin coconut oil for stir frying
- 1 tsp rosemary
- ½ cup hemp seeds
- 3 tbsp Nutra Organic bone broth
- ½ cup coconut milk
- Stir fry mushrooms and onion in coconut oil on medium heat until onions are browned.
- Add in coconut milk and bone broth and simmer on low for 2 minutes.
- Throw the cooked mixture with the rest of the ingredients into a blender and blend on high.
- Add more liquid for desired consistency. If you’re experiencing the keto flu, thin out the soup with more liquid broth.