Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 C Vegetable Stock, Unsalted20 Ounces Heavy Cream8.5 Ounces Sliced Crimini Mushrooms1 C Sliced Fennel Bulb (Reserve fronds for garnish)1 C Sliced Leeks4 T Butter, Unsalted1/4 t Salt3 Ounces Dry Sherry
1) Bring stock to a boil, reduce by half. Set aside.
2) In a stock pot, melt butter. Add mushrooms. Stir and allow to brown lightly.
3) Add fennel and leeks. Stir and cook until softened.
4) Deglaze with Sherry, allow alcohol to cook off.
4) Add cream and bring to a boil, reduce heat slightly, stir constantly to avoid bubbling over, reduce by half.
5) Add reduced stock to cream and vegetable mixture.
6) Using an immersion blender, puree soup until smooth.
7) Garnish with fennel fronds.
Serving Size: Makes 4 - 6oz Servings
2) In a stock pot, melt butter. Add mushrooms. Stir and allow to brown lightly.
3) Add fennel and leeks. Stir and cook until softened.
4) Deglaze with Sherry, allow alcohol to cook off.
4) Add cream and bring to a boil, reduce heat slightly, stir constantly to avoid bubbling over, reduce by half.
5) Add reduced stock to cream and vegetable mixture.
6) Using an immersion blender, puree soup until smooth.
7) Garnish with fennel fronds.
Serving Size: Makes 4 - 6oz Servings
Nutritional Info Amount Per Serving
- Calories: 708.7
- Total Fat: 67.0 g
- Cholesterol: 235.2 mg
- Sodium: 439.8 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.8 g
- Protein: 5.8 g
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