Creamy Mushroom Soup
Creamy Mushroom soup (No Flour, Low Carb)
Servings: 4
Ingredients
- 6 tablespoons butter
- 4 tablespoons shallots diced
- 1.5 pounds Cremini (Bella) Mushrooms sliced, see notes
- 1/3 cup sherry or white wine
- 3 cups chicken broth
- 1 cup heavy cream
- 2 teaspoons mushroom powder or 1/2 ounce dried mushrooms Mushroom Powder
- 2 tablespoons Worcestershire Sauce optional or in place of wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat a dutch oven and then add the butter
- Saute shallots until softened.
- Scrub mushrooms with a mushroom brush or paper towel. Trim stems and slice.
- Add sliced mushrooms. Saute mushrooms until golden brown.
- Add in wine or sherry and cook on low uncovered for five minutes. Add Worcestershire sauce if you need more flavor or in place of wine or sherry. I like to add both.
- Add in 3 cups of broth. (reserve remaining broth if you need it.)
- Add mushroom powder, or dried mushrooms to pot once broth is hot.
- Reduce heat to low. Add in heavy cream. Stir frequently. Don't let boil.
- Season with salt and pepper.
- Remove 1/3 to the blender to puree and pour back in. You can puree more of the soup if you want, depending on how creamy you desire. You can even puree all of it.
- Garnish with herbs sage for fall, dill for spring, or use thyme.
Notes
You CAN chop your mushrooms much smaller if you prefer.