Recipe: Brown butter mushroom soup | The Indian SCENE

Recipe: Brown butter mushroom soup

I’ve used cauliflower as a base to add a rich and creamy texture.

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This low-carb brown butter mushroom soup recipe is one of my favorites. Whether you are on a weight-loss journey, a diabetic trying to avoid blood sugar spikes caused by high carb meals, on a gluten free diet or simply enjoy eating low-carb yet delicious foods, this recipe is for you.

This recipe uses simple and healthy ingredients to make a delicious soup. Traditional cream of mushroom soup is made using flour and cream to give it the rich and creamy texture. Those that have an intolerance to gluten or are simply looking to avoid recipes using gluten as a base can enjoy this creamy soup that is just as delicious. I’ve used cauliflower as a base for this soup to add a rich and creamy texture to this soup.

You can also make a spicy version of this by adding red pepper flakes to the base. You can always adjust the amount of red pepper flakes, depending on how spicy you would like to make the soup.

Ingredients

4 tablespoons butter
2 tablespoons dried sage
1 onion chopped
8 ounces mushrooms sliced
1/2 head cauliflower
4 cups vegetable or chicken broth
1 teaspoon smoked paprika
1 tablespoon red pepper flakes (optional)
1 tablespoon tapioca flour
1/2 cup heavy cream
Salt and pepper to tast

Directions

In a large pot, heat 2 tablespoons of butter over a medium flame until it begins to brown and turns fragrant. Add onions and sauté until it caramelizes and turns golden brown. About 4 to 5 minutes. Now add the sage and smoked paprika and cook one more minute. Remove the onions and set aside.

Add mushrooms to the pot and sauté until mushrooms are tender and lightly browned, 4 to 5 minutes. Remove from stove top and set aside.

Add the cauliflower and stir in the stock and bring to a boil. Add the tapioca flour and cook for an additional 2 to 3 minutes. Add the red pepper flakes if you would like to make a spicy version of this soup.

Transfer the cauliflower along with 1/4 of the mushrooms and onions to a food processor or blender. Blend until smooth.

Return to pot and add the left over carmalized onions and mushrooms and simmer for 2 to 3 mins. Finally stir in the cream. Serve immediately.

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