Keto Zurek Soup with Coconut Milk

Ingredients

• 6 cups Pork Broth
• 1/2 lb Kielbasa Sausage
• 1 can Coconut Milk
• 1/2 cup Dried Mushrooms
• 1 medium Onion
• 3 cloves Garlic
• 1 tablespoon Marjoram
• 2 leaves Bay Leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 4 halves Hard-boiled Eggs

Instructions

1. 1Place the 1/2 cup Dried Mushrooms in a heatproof bowl and cover with 2 cups of hot water. Let them soak for 30 minutes until softened. Once softened, drain the mushrooms, reserving the soaking liquid, and chop them into small pieces.
2. 2Prepare your aromatics: dice the 1 medium Onion into 1/2-inch pieces and mince the 3 cloves Garlic until very fine.
3. 3Slice the 1/2 lb Kielbasa Sausage into 1/4-inch thick rounds.
4. 4In a large heavy-bottomed pot, combine the 6 cups Pork Broth, the chopped Dried Mushrooms, the diced Onion, the minced Garlic, 1 tablespoon Marjoram, and 2 Bay Leaves. Bring the mixture to a rolling boil over high heat.
5. 5Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes. The onions should become tender and the flavors should meld.
6. 6Stir in the sliced Kielbasa Sausage and the 1 can Coconut Milk. Continue to simmer, uncovered, for another 10 minutes, allowing the kielbasa to cook through and the soup to thicken slightly. Remove and discard the 2 Bay Leaves.
7. 7Taste the soup and season with 1 teaspoon Salt and 1/2 teaspoon Black Pepper as needed. The soup is ready when the kielbasa is heated through and the flavors are well combined.
8. 8Ladle the hot Keto Zurek Soup into bowls. Garnish each serving with 2 halves of the Hard-boiled Eggs, if desired.

Substitutions

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