I found this recipe at All Day I Dream About Food. I love mushroom soup in any form. Even Geoff liked it, and he is not that fond of soup. The one thing I did notice however, was that the soup is very thin. I think next time I will only add 3 cups of broth, and I would also leave some pieces of mushroom so I would have "chunks" of mushroom in my soup. Serve this with a side salad, and you have a nice lunch. This lasted me for 4 lunches, and one snack on Sunday afternoon for Geoff and I.
Brown Butter Mushroom Soup
Yield: About 6 cups
Serving Size: 1 cup
6 tbsp butter
2 tbsp fresh sage, chopped
1 lb mushrooms, sliced
4 cups vegetable or chicken stock
Salt and pepper to taste
1/2 cup heavy cream
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.
Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.
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.
Each serving has 2 g of carbs.