This creamy keto mushroom soup is accented by browned butter and sage. A divine low carb combination!
I’m not going to lie to you, friends. Small kitchen appliances make me ridiculously happy. Actually, let me rephrase that – small kitchen appliances that work really well make me ridiculously happy. And KitchenAid appliances always fall into the category of ones that work well, so yes, they make me ridiculously happy. I’ve owned my stand mixer for over 11 years…that thing is the workhorse of my kitchen and it hasn’t once caused me a moment’s worry. So when I was recently offered a chance to try out the KitchenAid 13 Cup Food Processor, I wasn’t about to say no. I may or may not have squealed in delight, I can neither confirm nor deny this. Okay, I did. I did squeal in delight. Who in their right mind is going to pass up a new KitchenAid Food Processor?
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Now, for the sake of full disclosure, let me say that I already owned the 12 cup processor…and loved it. I actually thought to myself “Okay, so it’s one cup bigger…how much of a difference can that make?”. I knew it had some different features, but when you look at these things online, it can be hard to judge the quality. While it was on its way to me, my husband mentioned he’d actually seen a commercial for it and that it had a sweet little feature in which you can change the slicing thickness with the touch of a lever. Hmmm, now that makes this a little more interesting!
When it arrived, my husband and I had quite a fun time opening it and looking over all the pieces. I noticed differences right way in the heft of the accessories. I’d never had any trouble with my 12 cup processor, but these seemed bigger and perhaps a bit sturdier. I could hardly wait to put it to the test, so that very evening I made mashed cauliflower with cheddar and sour cream (and that’s a recipe I need to get to you sometime!). I was impressed that it was large enough to hold the whole head of cauliflower at once. When I turned it on, it reminded me of a jet engine taking off. That’s not to say that it was loud…in fact, it was quieter than the 12 cup. But the way it seemed to start off slow and gain powerful speed was jet-engine-esque. And in a matter of moments, I had some of the creamiest mashed cauliflower I’ve ever tasted, with nary a lump to be seen.
I knew I needed to test it out more before writing a proper review…I needed to be objective, after all. I used it to grind nuts finely, and it did a beautiful job in a shorter amount of time that my older processor. Then I tried out the shredding and slicing functions and I have to say, that’s where this thing sets itself apart. For one thing, I had no problem with the end bits of the vegetables getting stuck above the slicing/shredding discs, which was perhaps my only complaint with the 12-cup. And for another…this machine takes its shredding and slicing VERY seriously. Some zucchini I was shredding came out so perfectly, with such evenly-sized fine shreds, I was so astonished I had to take a picture. And the exact-slice function works just as it says it will, allowing you to adjust the thickness without having to replace the blade.
So my conclusion: this is a top of the line food processor and I highly recommend it. The 12 cup is great too, but if you are trying to decide between the two, bigger might actually be better in this instance. It’s just that much more powerful and that much more precise. When it comes to KitchenAid, you really can’t go wrong and this 13 cup Food Processor is proof.
Perfectly Shredded Zucchini!
Want another great way to use the wonderful flavours of browned butter and sage? Check out these Butternut Squash Noodles from Boulder Locavore.
This creamy mushroom soup with browned butter is a delicious keto recipe.
- 6 tbsp butter
- 2 tbsp fresh sage chopped
- 1 lb mushrooms sliced
- 4 cups vegetable or chicken stock
- Salt and pepper to taste
- 1/2 cup heavy cream
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In a large pot, heat butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add sage and cook one minute more.
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Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
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Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.
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Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until smooth.
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Return to pot and stir in cream. Serve immediately.
Serves 6. Each serving has 2 g of carbs.
Jeanette says
Sounds like had lots of fun trying out your new food processor. Mine isn’t as big as that, but I know there are times I wish I had a bigger one. Your soup by the way looks perfect for this chilly day.
Brian @ A Thought For Food says
I think our husbands would get along. E loves looking at all the goodies I get… taking each piece of a food processor or blender and making sure all the pieces are in order.
So, yeah… brown butter in the soup? Amazing. You have me very very excited by this.
Carolyn says
We should do dinner sometime!
Sommer@ASpicyPerspective says
Carolyn, that is one lovely cup of soup!!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Oh, you’re killing me in every way possible with this! First, I love mushroom soup and yours looks and sounds delicious. Second, I don’t own a single KitchenAid appliance (yet) but I have their stuff all over my Christmas wish list. The stand mixer has always been the big thing I’ve wanted, but now you’re making me want this food processor too. It looks amazing.
Sandi DeFalco says
Great review, and yes I love KitchenAid too! I have the stand mixer and also the freezer bowl attachment for making ice cream. Just made some maple flavored ice cream last night, yum! Anyway, mushroom soup (homemade) is one of my favorites and I can’t wait to try this one. A lot of times when I saute mushrooms, I add Merlot wine, and the flavor of the mushrooms after the wine has cooked off is awesome. I also add some red pepper flakes, double good! I’ll restrain myself from adding my extras to the mushrooms, and try the recipe as is. Maybe next time I might kick it up a bit! 2 carbs sounds good to me!
Kate@Diethood says
I love KitchenAid anything! And that soup has “dinner” written all over it! Looks so so good!
Sandi B. says
Shared on Facebook… a bunch of us were just discussing needing a gluten free mushroom soup for Green Bean casserole 🙂
Eric says
Wow! I, too, am an appliance junkie, and now have yet another kitchen appliance to wish I had (hello kitchen aid food processor, let me introduce you to Vita Mix blender on my wish list). You got me with the adjustable slicing function… how great is that? Love, love, love mushroom soup, too, especially with a tot of dry sherry in it. Do you use ordinary white button mushrooms or a mix of different varieties?
Katharine says
YUM! I’m going to try this soup! (I made the sausage/kale soup from your cookbook and it was great, btw….ate it with a parmesan/almond flour muffin everyday for lunch for a week!). And that kitchen-aid food processor looks awesome. I have my mom’s old cuisinart and it’s still working quite well. But I do drool over these new appliances!
Gail @ Faithfulness farm says
This sounds wonderful Carolyn — adding it to my burdening *to-try* pile 🙂
Christmas Blessings!
Gail
Georgia @ The Comfort of Cooking says
Thanks for sharing this delish looking soup and your review, Carolyn! Both sound fantastic!
Audra@The-Baker-Chick says
First of all- I’ve been reading on my Google Reader for too long- your new (to me) blog design is lovely!
Love this soup as well!! I’m reviewing the same food processor next month so I’m glad to know you love it 🙂
Kiersten @ Oh My Veggies says
I am so so SO making this. Mushroom soup is one of my favorite wintertime comfort foods and the idea of adding brown butter to it is making my stomach rumbly. I want it now!
Amanda says
What can you use if you don’t want to use heavy cream? coconut milk?
sincerely,
new to the plant based/gluten free/low carb lifestyle
Carolyn says
Sure, coconut milk would work.
Dawnab says
Made this tonight, I may have caught hubby’s cold and wanted comfort food. He actually finished it for me while I rested.
Garnished with a little butter, sour cream and Tabasco. Lovely! Would be great with some chicken chunks to give it a protein. I plan on having it for lunch tomorrow, such a versatile recipe I will use often, thank you.
Carolyn says
It’s a good one!
Neurotic Chef says
Hi I am making this soup recipe for dinner today as it is a chilly, rainy day. It looks delicious and I love mushrooms but not enough to have six cups of mushroom soup in one sitting. How freezer friendly is this recipe? Can I freeze it without the cream and then stir in the cream after reheating? Will the consistency of the soup change when I freeze it?
Carolyn says
I haven’t tried freezing it but I think you’re on the right track…freeze the soup minus the cream and then add after rewarming.
Jane says
I just made this. WOW! I’ve grown up with a Polish mom who rocks mushroom soup, but dare I say that this is…better? Simply amazing. Added an onion while sautéing the mushrooms (like Mom). Just amazing!!!!
Carolyn says
That’s a wonderful compliment, thank you!
Sevysia says
Just tried this tonight, first time I’ve ever made mushroom soup, wow! I added chicken and onions to the recipe and didn’t have any sage so used dried basil instead. Came out fantastic! Thank you for yet another great low carb recipe!
Carolyn says
Sounds great!
Anna P says
This soup was pretty good, but I thought it needed something acidic, so I added fresh lemon juice and it was perfect.
Michele says
I make this all the time its so easy and very VERY yummy!! my boyfriend request it all the time. Thanks for the recipe
Michele says
I just made this and it was very good. I doubled it but only added 6 cups of chicken stock to keep it thick. I also got a lot of liquid from the doubled mushrooms and cooked it down for about 15-20 minutes to get the mushrooms to brown before adding the stock. Lastly, I added a little truffle salt and a tiny bit of sweet Marsala wine for flavor. It was great and I will definitely make it again.
Cammi Lewis says
This is my all time favorite soup. Thank you!
Amy says
I have the exact processor! Same color and everything! Love it and love your recipes!
Carolyn says
we’re processor twins!
kaleki says
Thanks for the soup recipe! It is easy and quick and in the words of my twelvr year old son “that’s amazing!”. P.S. now I am green for a new kitchen gadget! Adjustable slicing thickness!!!!
stacy varon says
This looks great and I have everything to make it at home! I can’t eat 6 cups of soup, will it reheat well? Can I make and freeze it next time I get a deal on mushrooms?
Carolyn says
Hmmm, I’ve never tried freezing it. But I think it would be okay. You can always make a half-batch too!
Cindy Mitchell says
Can this be frozen? Being single I like to make ahead and freeze for later
Carolyn says
I can’t see why not!
Becky says
Hi, just wondering if you know the calories, protein and fat information for this recipe?
It looks delish, but I may need to bulk it out with more fat to make it as substantial as possible.
Helen Burkshire says
I don’t have a food processor, can I use an immersion blender?
Carolyn says
Yes, that should work.
Kathleen Weishaar says
Wish I’d thought to use my immersion blender. Not having a food processor (& having reduced the recipe by two thirds) I figured it’d be fine to use my heavy duty Black&Decker blender for the ‘smoothing’ part, never imagining it would *explode*! ‘Shoved the lid right off the top! Then, to make matters worse, brilliant me took *two more* explosions to decide the blender just wasn’t the right tool for the job. And, naturally, today was the day I chose to wear my favorite designer white t-shirt. And an hour later, I’m still cleaning bits of mushroom from nooks & crannies I didn’t even know existed in my kitchen. On the bright side, what little remained in the blender was quite tasty (netted about a 1/2 cup I think). I’m keeping the shirt on ’til hubs gets home. If *this* doesn’t convince him that we need that lovely KitchenAid food processor, I don’t know what will!
Carolyn says
Oh dear! Listen, two good tips when blending soups. Do it in batches if it’s more than a few cups and always cover the top with a kitchen towel and then hold it firmly on.