Asian Fusion Bone Broth Soup

serves 2-3

ingredients:

• 2 tbsp grass-fed ghee butter

• 2 cartons of kettle & fire beef broth

• 2-3 heads of organic baby bok choi - chopped in bite size pieces

• 1/2 bunch of organic cilantro - chopped

• 1/4 lb. of organic shitake mushrooms - sliced

• 2 organic shallots - chopped

• 3 organic green onions - chopped, both green and white parts

• 1 lb. skirt steak - grilled or pan seared to rare/ medium rare temperature, sliced thinly

directions:

• keep it simple, its soup! salt to taste. - redmonds sea salt is a favorite kitchen staple!

• in a soup pot, sauté shallots in ghee butter, allowing them to brown and soften

• sauté bok choi and mushrooms for 10 minutes

• add broth to the veggies

• mix in chopped cilantro and green onion and lightly boil for 5-8 minutes to allow flavors to come together and vegetables be soft but not too soft! bok choi and mushrooms are great al dente!

• serve your soup in a bowl

• add thinly sliced rare/medium rare skirt steak to the soup. dont worry - the hot broth will finish cooking the beef if you do not like it too red!