- 4 slices bacon, diced
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 medium carrots, sliced into rounds
- 2 big pinches kosher salt
- 4 medium baby bella mushrooms, sliced
- 3 ounces tomato paste
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour (omit for Paleo, GF and Whole30)
- 2 tablespoons butter
- 1 cup red wine
- 4 medium yellow potatoes, cut into ¾-inch pieces
- 16 ounces Bare Bones Grass-fed Beef Bone Broth
- 1 twig rosemary
- 2 sprigs thyme
- 3 leaves sage
- Freshly ground black pepper
- Fresh parsley, to garnish
Fry the bacon
Heat a dutch oven or stock pot over medium heat. Add the bacon and fry until browned and crispy, about 6–8 minutes. Remove bacon from pan using a slotted spoon and reserve. Remove pan from heat, wipe clean, and return to the burner.
Sauté the vegetables
Heat the dutch oven or stock pot over high heat. Add olive oil, onion, and carrot. Add two big pinches of salt and stir. Sauté until tender and just browned, about 4–6 minutes. Add the mushroom and sauté until soft, stirring occasionally, about 2–3 minutes. Add tomato paste and garlic and stir to combine. Cook until just beginning to brown and stick to the pan. Add butter and stir to melt. Add flour and stir to combine into a roux. Deglaze the pan with red wine, scraping up stuck on bits from the bottom of the pan with a flat-edge wooden spoon. Stir thoroughly to combine.
Make the soup
Add the potatoes and broth and stir. Tie the herbs together into an herb bouquet using kitchen twine. Gently place the bouquet on top of the broth. Cover and bring to a boil. Once boiling, reduce heat to low and simmer until potatoes are tender, about 30 minutes.
Finish and serve
When the soup is done, uncover and remove herb bouquet. Ladle into bowls and serve warm with ground black pepper and chopped parsley.