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?
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.
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
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.
Add mushrooms and stir to coat, then saute until mushrooms are tender and lightly browned, 4 to 5 minutes.
Stir in stock and bring to a simmer. Cook 4 to 5 minutes more.
Transfer to food processor or blender (in batches, if your processor is not large enough). Blend until smooth.
Return to pot and stir in cream. Serve immediately.
Serves 6. Each serving has 2 g of carbs.