The addition of Paprika elevates a basic soup, into a culinary delight! With only 5g carbs, My Hungarian Mushroom Soup Recipe is the warm and comforting meal you've been craving, without the guilt. It's keto, gluten-free, grain-free, and vegetarian, too!
In a dutch oven or other simiar pot, saute mushrooms in ghee over medium/high heat. Season with sea salt and lemon juice. Cook rouhgly 5 mintues or until the mushrooms have started to appear cooked.
Add celery, onion and garlic, continue to saute for an additional 3-5 mintues.
Increase heat to high, add brandy and cocnout aminos. Simmer until most of the liquid is evaporated (including the alcohol from the brandy)
Add the cream cheese, stirring or using a whisk to melt until smooth. Add heavy cream and cointiue to stir.
Pour in broth, while stirring to incorporate, add spices and seasonings. Add salt to taste. Allow soup to simmer for 5-10 mintues for the flavors to come together.
Glucomannan can be added for a thicker soup, it does not change the taste only the consistency. I suggest starting out with 1/2 teaspoon and adding additional in 1/4 teaspoon incraments slowly.
Garnish individual bowls with creme frachie or sour cream and additonal fresh herbs, if desired.
Notes
Gluten Free Fermented Soy Sauce or Tamari sauce can be used in place of the Coconut Aminos.