Cream Of Porcini Mushroom Soup Gluten Free Low Carb Recipes

LOW-CARB CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.

CREAM OF PORCINI MUSHROOM SOUP (GLUTEN-FREE, LOW-CARB)

Steps:

• Soak dried mushrooms in 300 ml warm water for 20 minutes. Strain but keep the liquid. Slice the mushrooms.
• Heat olive oil in a medium pan and sauté onion and garlic until onion is translucent.
• Add both soaked mushrooms and fresh mushrooms and sauté a little longer.
• Add the water used for soaking the mushrooms and vegetable bouillon cubes.
• Bring to a boil and turn off the heat.
• When the soup is cool enough to handle safely, purée the soup using a blender or hand blender.
• Return the soup to the pan, add milk, half and half and butter and bring to a boil.
• Adjust the taste with salt and pepper.
• Transfer the soup to individual soup bowls.
• Top with chopped parsley and truffle oil (optional). Infuse love and serve immediately!

CREAMY PORCINI MUSHROOM SOUP

Steps:

• In a heatproof bowl, pour the hot water over the porcini mushrooms and soak for 30 minutes.
• In a large, wide-bottomed saucepan over high heat, warm 2 Tbs. of the oil and melt the butter. Add the button and shiitake mushrooms and sauté, stirring occasionally, until the mushrooms are golden and tender and the liquid has nearly evaporated, 6 to 8 minutes. Add the remaining 1 Tbs. oil to the pan with the mushrooms, then add the onion and garlic. Sauté, stirring occasionally, until the onions are tender and golden, 6 to 8 minutes more. Add the thyme and sauté 1 minute more.
• Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes.
• Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Chop the porcini coarsely and stir into the soup. Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives. Serves 8.