4 oz. butter
1 shallot
5 oz. portabella mushrooms
5 oz. oyster mushrooms
5 oz. shiitake mushrooms
1 garlic clove
½ tsp dried thyme
3 cups water
1 chicken bouillon cube or vegetable bouillon cube
1 cup heavy whipping cream
½ lb celery root
1 tbsp white wine vinegar
fresh parsley (optional)
1Clean, trim, and chop mushrooms and celery root. Peel and finely chop onion and garlic.
2Sauté chopped vegetables in butter over medium heat in a heavy-bottomed saucepan until golden brown. Save a couple of tablespoons of mushrooms for serving.
3Add thyme, vinegar, bouillon cube and water and bring to a boil. Lower the heat and let it simmer for 15 minutes or until the celery is soft.
4Add the cream and purée with an immersion blender until you reach desired consistency. Serve with finely-chopped parsley and a few pieces of sautéed mushroom on top.
Tip!
We've called for a trio of mushrooms – portabello, shiitake and oyster mushrooms. But feel free to use a mix of other mushrooms like chanterelles, porcini mushrooms and white button mushrooms.
Prep time 10 Minutes
Cook time 20 Minutes
4 servings
Earthy deliciousness or delicious earthiness? You decide. This warm, creamy, and mushroomy low-carb soup is comfort food at its finest. Smooth, and oh so satisfying.