Anti-mushroom people, avert your eyes. Or not. My husband who doesn’t like mushrooms said this was yummy.
This only took a few minutes and a few ingredients.
Sauté pre-cut mushrooms with a few tablespoons of butter. These were inexpensive button mushrooms but you can make this as gourmet as your budget allows. Crimini, portobello, shiitake, chanterelle, porcini, or even morels you gathered yourself. Just a quick chop is all that’s needed to make them bite sized.
Obviously, a Keto diet is delightfully full-fat. This soup is great for reaching your optimal fat grams per day without overdoing the protein.
Well, hello there, flavor.
The soup is very thin at this point, instead of adding a starch as a thicker, the next step is to blend a portion of the soup until it’s creamy and then recombine it. Probably 1/3.
Much thicker now. Don’t forget some salt and pepper.
When I say Kevin ate this, I mean he ate it without any visible mushrooms. They still have a texture some people don’t care for. I don’t get it. They’re delicious. But then again, I’ll eat pretty much anything. With a nice Chianti and some fava beans.
Notice the small portion here. This was very filling because of all those satisfying fat grams. Mushrooms are also an excellent source of plant-derived vitamin D. Enjoy!
