Aunt Rocky’S Roast Pork Soup

• 1 Tablespoon Butter
• 1/3 cups Yellow Onion, Chopped
• 1 ounce, weight Baby Carrots, Sliced (or Regular Size, Sliced And Quartered)
• 1 stick Celery, Sliced
• 1/2 teaspoons Fresh Rosemary Leaves, Minced
• 1/4 teaspoons Tarragon
• 1 dash Garlic Powder
• 3 cups Kitchen Basics Original Chicken Stock
• 6 ounces, weight Pork Shoulder Roast, Cooked And Cut Into Small Cubes
• 3 ounces, weight Cauliflower Florets Or Stems, Chopped Small
• 1 ounce, weight Baby Bella Mushrooms, Sliced
• Salt And Pepper, to taste

1. In a medium-sized sauce pan, melt butter. Add onion, carrots, and celery and saute until onions are translucent. Add spices, and cook a little bit longer until fragrant.
2. Add chicken stock and the rest of the soup ingredients. Bring to a full boil. Reduce heat and simmer covered for at least 20 minutes, or until cauliflower is fork-tender.
3. Flavors will improve if the soup is allowed to sit for at least 1 hour, or overnight. Serve hot garnished with chopped parsley.
4. Tip: Don't discard your cauliflower stems. Use them as potato substitutes in soups, diced or shredded as a fried hash, or use for cauliflower rice.
5. Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 207, Total Fat 11 g, Saturated Fat 5 g, Sodium 538 mg, Potassium 676 mg, Total Carbohydrate 6 g, Dietary Fiber 2 g, Net Carbs 4g, Sugars 2 g, Protein 20 g. Macros: 51% fat, 41% protein, 8% carbs.
6. September 14, 2016 Roxana Lopez for Aunt Rocky's
7. For more low carb/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes Group on Facebook.

butter, yellow onion, carrots, celery, rosemary, ubc, garlic, chicken, cauliflower, bella mushrooms, salt

Taken from tastykitchen.com/recipes/soups/aunt-rockye28099s-roast-pork-soup/ (may not work)