Cream of Mushroom

INGREDIENTS

• 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

METHOD

1. Stir fry mushrooms and onion in coconut oil on medium heat until onions are browned.
2. Add in coconut milk and bone broth and simmer on low for 2 minutes. 
3. Throw the cooked mixture with the rest of the ingredients into a blender and blend on high.
4. Add more liquid for desired consistency. If you’re experiencing the keto flu, thin out the soup with more liquid broth.