Browned Butter Mushroom Soup

This is such an easy, rich, satisfying soup to make. I've made extra and then stored in the freezer for a quick and easy rainy day or lazy day lunch to reheat.

Ingredients:

6 tbsp salted butter

2 tbsp fresh sage leaves, chopped

1 lb cremini or button mushrooms, sliced

0.75 tsp salt

0.5 tsp black pepper

4 cups chicken bone broth

0.5 cup heavy cream

fresh thyme leaves, for garnish

Directions:

1. In a large saucepan over medium heat, melt/cook butter until it turns a deep amber color, about 3-4 min. Watch carefully so it doesn't burn.

2. Add sage and cook for an additional minute.

3. Add mushrooms, salt, and pepper. Stir to coat them in the butter. Saute until mushrooms are tender and golden brown, about 5 min.

4. Stir in broth, bringing to a simmer. Reduce heat to medium-low and cook for 5 min. Transfer to a blender or food processor, pureeing until smooth.

5. Return the soup to the saucepan, stirring in the cream. Serve immediately, garnishing with thyme.

This recipe makes 6 servings.

MACRO INFO:

198 Calories, 17.7g Fat, 4.6g Net Carbs, 4.6g Protein