Creamy Shiitake and Tomato Bone Broth Soup
Posted by Rachael Jean Harper, CH, NTP Coordinated by: LeiLani Paki, NTP My son-in-law was having trouble with his gallbladder, feeling nauseated in the mornings and having problems digesting fats. His thymus point was also extremely hot, so I made bone broth soup and the next morning he felt relief which continues to today. He no longer has gallbladder issues and feels great. I am assuming all of the good fat in the broth must have helped his biliary stasis and toxins just slid out of the body. This might not work for all gallbladder issues, but it is yummy and healthful anyway. Enjoy!
CREAMY SHIITAKE AND TOMATO BONE BROTH SOUP2 or 3 large grass-fed beef bones Water to cover plus 6 inches over bones 1/4 cup of apple cider vinegar Celery, onions, garlic, and carrots Shiitake mushrooms, 1 quart Organic cream or sour cream Carton of organic creamy tomato soup, or homemade
- Cook bones and vinegar on low heat for 3 days, adding water as needed, as is suggested by Sally Fallon in Nourishing Traditions.
- On the third day, add 4-5 whole pieces of celery, an onion cut in half, a whole garlic bulb, and a couple of whole carrots.
- When the vegetables are cooked to mush, remove them and blend in a blender and then pour this slurry back into the broth. It helps give the soup a tasty body.
- Strain out bones and give to your dog if you have one. They crumble like a cookie when chewed, and dogs make short work of devouring them.
- Chop and then sauté the mushrooms in butter for a few minutes until tender. Add to the broth.
- Add cream to the color of your liking, and then add the creamy tomato soup. Enjoy!