This Low Carb Brown Butter Mushroom recipe is one of my favorite low carb soup recipes. 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 !!!

Recipe first seen on Indian Scene Magazine

This low carb brown butter mushroom soup recipe uses very simple but healthy ingredients to make a healthy but 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 low carb brown butter mushroom soup 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.

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Yield: 6

Low Carb Brown Butter Mushroom Soup - Gluten Free

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Low Carb Brown Butter Mushroom recipe is one of my favorite low carb soup recipes. 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 low carb brown butter mushroom soup recipe uses very simple but healthy ingredients to make a healthy but
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 low carb brown butter mushroom soup 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.

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Ingredients

• 4 tbsp butter
• 2 tbsp dried sage
• 1 onion chopped
• 8 oz mushrooms sliced
• 1/2 head cauliflower
• 4 cups vegetable or chicken broth
• 1 tsp smoked paprika
• 1 tbsp red pepper flakes (optional)
• 1 tbsp tapioca flour
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. In a large pot, heat 2 tbsp 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 on more minute. Remove the onions and set aside.
2. 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.
3. 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.
4. Transfer the cauliflower along with 1/4 of the
   mushrooms and onions to a food processor or blender. Blend until smooth.
5. Return to pot and add the left over carmalized
   onions and mushrooms and simmer for 2 to 3 mins. Finally stir in the cream.
6. Serve immediately.
7. Enjoy
   !!!
   
   

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 207Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 44mgSodium: 307mgCarbohydrates: 15gFiber: 6gSugar: 6gProtein: 5g

Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source.

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