(X) Low Carb Beef Burgandy Soup

[Brier Rose]

1 1/2 lbs. Stew Meat, cut into smaller pieces - 0 carbs
1 container of sliced mushrooms,about 31/2 cups - 7g carbs
1 small onion, chopped - 7.5g carbs
2 cans of beef broth - 5g carbs
3 slices of bacon, chopped - 0 carbs
4 tbls. butter - 0 carbs
1 cup Burgandy cooking wine - 0 carbs

Start by getting the pot pretty hot, and then drop in the bacon. Cook until crispy, and remove bacon to drain on a paper towel, leaving the bacon greese in the pot. Add 2 tbls. of the butter, and when melted, add the mushrooms, salt and pepper. Sautee for 2 min. and then add the onion, sautee for another 3 min.
Remove everything from the pot and set aside.
Place remaining 2Tbls. of butter in the pan, and when melted, add the meat, stirring constantly until browned. Pour in the wine, and as it starts to bubble, scrape the bottom of the pan and add the beef broth. Cover, and when it starts to boil, reduce heat to medium,and cook for 5 min. After 5 min. remove the lid, and add back the mushrooms, onions, and bacon. Continue to cook and stir until heated through.

Makes 4 large servings, 4.8g of carbs per serving.