Mushroom Soup
If you enjoy cream of mushroom soup then this recipe is for you…. There is something earthy about mushrooms and for me, the smell of them cooking in butter, wine and thyme is divine! The smell fills my kitchen and it is amazing. It makes me feel like I’m in a cafe in France! On top of that, it’s pretty simple to make.
Servings:
4-6
Prep Time:
10 min
Cook Time:
40 min
Introduction
About this Recipe
By: Rebecca
This soup is for sure low carb and keto friendly. It is a wonderful wintertime staple in our house that we all can enjoy. Perfect for those cold nights or snowy days. It’s fancy enough for a soup course for a dinner party too!
Ingredients
- 16 oz. Baby Bella sliced mushrooms
- 1 oz. dried Porcini mushrooms
- 4 tbsp butter
- 2-3 ribs of celery chopped
- Splash to half cup white wine (optional)
- 1 tsp dried thyme
- Pinch Herbs de Provence
- 2 cups chicken bone broth
- 1 cup heavy cream
- 1 tsp sea salt
- 1/2 tsp black pepper
+++ So, a real quick word about the health benefits of mushrooms. Through the ages mushrooms have been used for their healing properties. They are packed with antioxidants, specifically selenium, which helps prevent damage to cells. They help give a boost to your immune system. They contain potassium, copper, Vitamins B & D. Mushrooms are a good source of fiber and protein and have anti-inflammatory properties.
Step by Step Instructions
Step 1
In a heavy bottomed pot, melt butter. Add chopped celery, salt, pepper and thyme and saute for approximately 5 minutes until celery is soft. Add Baby Bella mushrooms (and wine if using) and cook down for about 15 minutes until mushrooms are soft and cooked, stirring occasionally.
Step 2
Meanwhile, add dried porcini mushrooms to bowl of your food processor and pulse until a majority of the mushrooms become a powder and add this to the cream and set aside, returning occasionally to give the mixture a stir.
Step 3
Once the bella mushrooms have cooked down, add chicken stock to the pot and let simmer for approximately 10 minutes. Add cream/porcini mushroom mixture to the soup, stir and let heat through on very low heat for about another 7-10 minutes. Remove from heat. At this point you can serve as is, but I like to hit it with an immersion blender to break up some of the mushrooms just slightly, which helps to make it more of a thicker consistency. Of course you can do this as much or as little as you like.
Step 4
Serve with a dollop of crème fraîche or sour cream for some added flavor.
