Mushroom Soup

Mushroom Soup

This is a recipe that I adapted from Geoffrey Zakarians recipe for “Cream-less Mushroom Soup” from the Food Network. This is so full of Umami flavor and healthy fats—you just can’t go wrong!

Ingredients:
16 oz sliced Cremini mushrooms

1 large onion sliced

5 cloves garlic, crushed

½ tsp red pepper flakes

3 cups of chicken stock

¾ cup of extra virgin olive oil

1 slice of day-old keto bread cut in cubes

¼ cup wine (any kind is fine, I used red)

Tahini drizzle
¼ cup Tahini

¼ cup extra virgin olive oil

2 tbsp lemon juice

2tsp chopped dill

1 tsp honey

Directions:
In a Dutch Oven heat ¼ cup of the Olive Oil. Add the sliced mushrooms and onions. Let these cook down and get nicely caramelized, should be a rich brown color. Add the garlic and pepper flakes. Deglaze with the wine, let this cook down (you will cook off the alcohol). Now add the Chicken Broth and bread pieces, let simmer for about 15-20 min. Next use and immersion blender or a blender and blend, while blending add the remaining ½ cup of olive oil.

For the Tahini drizzle: Mix the Tahini, olive oil, and lemon juice together. You can add warm water to thin out if needed. mix in the Dill. You can save the left over Tahini drizzle to drizzle over roasted veggies.

Place soup in bowl and finish with a drizzle of Tahini Drizzle!! YUM!!!

ENJOY!