Brown Butter Mushroom Soup
Brown Butter Mushroom Soup Recipe
Ingredients
- 6 tablespoon butter
- 2 tablespoon fresh sage chopped
- 450 g mushrooms sliced
- 4 cups vegetable stock
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup heavy cream
Instructions
- In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add sage and cook one minute more.6 tablespoon butter, 2 tablespoon fresh sage
- Add mushrooms and stir to coat, then sauté until mushrooms are tender and lightly browned, 4 to 5 minutes.450 g mushrooms
- Stir in stock and bring to a simmer. Cook 4 to 5 minutes more adding salt and pepper to taste.4 cups vegetable stock, ¼ teaspoon salt, ¼ teaspoon pepper
- Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until smooth.
- Return to pot and stir in cream. Serve immediately.½ cup heavy cream
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