Truffle Mushroom Soup
I just got back from my retreat in India. After each of my retreats, I create a recipe in memory of the adventure. I know that Truffle Mushroom Soup doesn’t sound like an Indian recipe, but I have to admit, it was my favorite thing I ate in India.
Spicy food is not for me and they serve a lot of spicy food! Everything was spicy to me, but I don’t even use pepper! But we went to lunch at Cannought Clubhouse in New Delhi and I had the best truffle mushroom soup! That was my favorite restaurant while we were in India. I loved the soup so much, I ordered a second bowl! I also enjoyed Truffle Mushroom Soup at the Four Seasons buffet when I was in Seoul before my India retreat. Let me tell you, dipping crispy pork belly into the soup at the buffet was something I dream about!
And every hotel we stayed at in India, the chef made his rendition of mushroom soup for me because they knew I loved it and they knew I didn’t like spicy food! They are very accommodating which was so sweet!
We had the most AMAZING time! I love traveling with new friends and becoming so close; my best friends are people that have come on my past retreats. This trip had the best people! We laughed a lot!
What I feel is the best advertisement for my retreats is that most people are repeat travelers! 5 of the people on my India retreat also were on past retreats and they had so much fun, they come on multiple retreats!
Anessa came on 4 of my retreats! I first met her on my Bali retreat where she was 180 pounds. On each retreat, she shrinks from being inspired to change her diet. Check out her transformation! The first photo was with elephants in Bali, the second photo was with elephants in India!
I had SO MUCH FUN with my new friends, we all couldn’t wait to travel together again! So, I have GREAT NEWS! I am planning another retreat to Nepal and Bhutan and YOU ARE INVITED! We are even taking a helicopter to Mount Everest for breakfast!
I promise you, you will have an adventure of a lifetime! Look at the beauty of Bhutan in my photo below!
If you are interested, the trip will launch this Sunday March 29th! To get on the list, email Support@Keto-Adapted.com
Truffle mushroom soup is a rich, creamy, and earthy dish made by sautéing a mix of mushrooms (cremini, shiitake, porcini) with onions or shallots and garlic then simmering in broth, blending until smooth, and finishing with cream and high-quality truffle oil. It tastes great with my protein sparing bread croutons!
Truffle Mushroom Soup
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot minced (or 1/4 cup yellow onion)
- 8 ounces button mushrooms chopped small
- 1 clove garlic minced (feel free to add more garlic)
- 1/2 teaspoon Redmond Real salt
- 1 1/2 cups beef broth (or chicken or vegetable broth)
- 1/2 cup heavy cream
OPTIONAL ADDITIONS:
- 1 teaspoon Truffle Oil
- 1 sprig fresh Thyme
- 1 cup protein sparing bread croutons
Instructions
- Place the butter into a large pot over medium-high heat. Add the onions and saute for 3 minutes or until softened, stirring often. Add the chopped mushrooms and saute another 5 minutes. Add the garlic and saute another 2 minutes. Season with salt.
- Add the broth and simmer for 5-10 minutes.
- Use an immersion blender or standard blender to create a smooth, creamy texture.
- Turn heat to low. Stir in heavy cream and drizzle with truffle oil and fresh thyme leaves if using. Taste and add more salt if desired. Enjoy with my protein sparing bread croutons if desired!
Nutrition
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