Here weather is getting cold, but only slightly chilly only during morning and night times. Still it is October here in Texas, and not as cold as it would normally be. When weather becomes cold I like to have a bowl of warm soup. I made this browned butter mushroom soup on one of these cold mornings. I had made cream of mushroom soup earlier and that is my on the go recipe when comes to mushroom soup.
This recipe is from the book “The Everyday Ketogenic Kitchen With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health” by Carolyn Ketchum and she sent me a copy for review.
I haven’t tried grain free diet or meal yet so curious enough to do review of her book. After introduction about ingredients, equipment and tips and tricks she mentions about 7-day ketogenic diet plan including info on exercise.
Recipes are from Chapter 5 which is about Basics which includes how to make broth, seasoning, dips, dressing, magic mozzarella dough and sunflower seed flour.
Chapter 6 is about breakfast with chorizo gravy, baked Denver omelet, salmon cauliflower has, coconut flour pancakes, chocolate crepes are few.
Breads, muffins, and scones recipes are in chapter 7 which includes, focaccia, pesto twists, cinnamon rolls, chocolate pecan pie muffins, cedar zucchini drop scones are in the list.
Chapter 8 includes, appetizers, snacks and beverages with 16 recipes and green tea frappe sounds interesting.
9th chapter is about soups and salad; with 6 soups and 7 salad recipes I tried browned butter mushroom soup from it. As I have button mushroom in my hand. If you are meat lover, then chapter 10 is for you with beef, pork and lamb recipes.
Chapter 11 is about chicken and eggs with 9 recipes, Brie and mushroom quiche got my attention I am going to try it. Fish and seafood becomes chapter 12, I am looking forward to try few recipes from there.
Chapter 13 has good collection of side dishes with almost 15 recipes. Last chapter is about desserts and sweet treats.
If you are looking to start a ketogenic diet, I say this is a good book with easy recipes you can start , even if you already in ketogenic diet, you can try this recipe for change from your usual routine. Buy the book it is worth it.
About the browned butter mushroom soup, I found it very simple and easy to put together. I used vegetable broth, you can use your own favorite one. I didn’t have fresh thyme in hand for garnish, I used scallions which is my favorite otherwise I followed the recipe and it turned out delicious.
Here comes mushroom soup recipe.
Browned butter mushroom soup
- 6 tablespoon unsalted butter
- 2 tablespoon chopped fresh sage
- 1 pound button mushrooms
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetable broth homemade
- ½ cup heavy cream
- Fresh scallions for garnish
- In a large sauce pan add butter and heat in medium heat, cook the butter until it turns deep amber color about 3-4 minutes, Then add sage and cook for 1 minute.
- To this add mushrooms, salt and pepper and stir to coat everything. Sauté until mushrooms are tender and golden brown about 5 minutes.
- Then add vegetable broth and bring to simmer. Reduce the flame and continue to cook for 5 minutes. Once it is slightly cooled transfer to food processor and puree until smooth.
- Bring the soup to the pot and stir in with cream. Serve warm , garnish with scallions.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.