Warm up with a bowl of rich and creamy roasted mushroom and Brie soup. This keto-friendly dish is bursting with flavor and perfect for chilly days. With caramelized mushrooms, melted Brie cheese, and a hint of garlic, it's sure to become a favorite in your household.
Ingredients: 1 lb mushrooms, sliced. 2 tbsp olive oil. 4 cloves garlic, minced. 1 onion, chopped. 4 cups chicken or vegetable broth. 4 oz Brie cheese, rind removed and chopped. 1/2 cup heavy cream. Salt and pepper, to taste. Fresh thyme leaves, for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Put the mushroom slices on a baking sheet. Put some olive oil on top and salt and pepper on top of that. Toss to cover. After the oven is hot, roast the mushrooms for 20 to 25 minutes, or until they are golden brown and caramelized. Set the olive oil in a big pot over medium-low heat. When you add the chopped onion and minced garlic, saut until the onion is soft and smells good. Put the roasted mushrooms in the pot and mix them in. Add the vegetable or chicken broth and bring to a slow boil. Give it 10 to 15 minutes to cook so the flavors can mix. Blend the soup until it's smooth, either with an immersion blender or a regular blender. Put the soup back in the pot and add the Brie cheese that has been cut up. Add the cheese and stir it into the soup until it melts and is fully mixed in. Add the heavy cream and season with pepper and salt to taste. Let the soup cook on low heat for another 5 to 10 minutes, or until it's hot all the way through. Add fresh thyme leaves on top and serve hot. Feel good with this creamy roasted mushroom and Brie soup, which is also a great keto-friendly meal.
Prep Time: 15 minutes
Cook Time: 45 minutes
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