This smooth mushroom soup formula is made with earthy colored spread and sage for heavenly rich flavor. So natural to make, with just 5 fixings, it's an ideal keto soup formula for those nippy days.
This Keto Brown Butter Mushroom Soup Recipe was first distributed in December 2012. However, it's such a dazzling and simple soup, I chose it required a little update. I've even incorporated a video to show you exactly that it is so natural to make custom made cream of mushroom soup.
I must be straightforward here. Making your own cream of mushroom soup is so natural, I sincerely don't have the foggiest idea why anybody would utilize locally acquired. It takes under 20 minutes to make and it's a great deal more tasty. Also solid!
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Ingredients
- 6 tbsp butter (113.5g)
- 2 tbsp fresh sage chopped
- 1 lb mushrooms sliced
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 1/2 cup heavy cream
Instructions
- In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add sage and cook one minute more.
- Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
- Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.
- Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until smooth.
- Return to pot and stir in cream. Serve immediately.
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