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A Bee's Life

Stuff & Nonsense

Filtering by Tag: mushrooms

Easy Keto Cream of Mushroom Soup

cream of mushroom soup.pngI like mushrooms. I made soup.Not exactly sure what happened, but somehow I ended up with 1.5 lbs of white mushrooms. My best guess is that over the several trips to the store that preceded the Thanksgiving holiday, I saw some mushrooms and thought it would be a good idea to grab some. So, I grabbed some, repeatedly, at least 4 times.And that's how I ended up making my very first batch ever of cream of mushroom soup.

Ingredients

  • 1.5 lbs white mushrooms  – cleaned and sliced
  • 6 tbs butter – picked up some amazing cultured butter from Achadinha Cheese Company at CUESA's Ferry Plaza Farmers Market
  • 3 cups vegetable broth
  • .75 cups heavy cream
  • 2 tsp of garlic powder
  • several sprigs of fresh thyme
  • salt and pepper to taste

Instructions

  • In a large pot, sauté mushrooms in butter, season with salt, pepper, thyme, and garlic powder until browned.
  • Add vegetable broth to pot, stir, and bring to a simmer.
  • With an immersion blender, purée the mixture.
  • Once the mixture reaches your desired level of smoothness/chunkiness, stir in the cream.
  • Bring your soup back up to temperature and enjoy!

Nutrition

Makes about 6 generous servings of soup. Per serving... 

  • Calories: 257
  • Fat: 23 grams
  • Protein: 9 grams
  • Net Carbs: 5 grams
More pics for your viewing pleasure...
Really enjoyed the finished product! Lemme know if you give it a shot, I'd love to know how it works out for you!

Winner Winner Chicken Lunch

Pan-Fried Chicken Mushrooms en Creme.pngI couldn't think of a clever preamble to this recipe. I considered referencing Food, Inc. and the terror of chickens it instilled in me. Then, I considered a reference to the amazing Jacques Pépin, his apparent love of chicken, and the recently released Jacques Pépin: The Art of Craft from the American Masters series.But, you know what? This is simple food. Let's give it a simple post. Fuck it.

Pan-Fried Chicken Thigh on Mushrooms à la Crème

Ingredients

  • 1 chicken thigh, skin and bone intact
  • 1 cup white mushrooms, cleaned and sliced
  • 1 Tbsp., crème fraîche
  • 1 tsp., freshly squeezed lemon juice
  • 1 tsp., fresh thyme leaves
  • .5 tsp., fresh lemon zest
  • salt and pepper to taste

Instructions

  1. Preheat your oven to 175 degrees Fahrenheit.
  2. Prepare your chicken thigh. Place the thigh, skin-side down on a cutting surface. With a knife, cut slits along either side of the thigh bone. This will help the meat cook more evenly/quickly by exposing more of its surface to heat.
  3. Season the thigh on both sides with salt and pepper.
  4. Place the thigh skin-side down in an unheated nonstick pan, then turn the heat to high. Do not add heat until the meat is in the pan!
  5. When you hear the thigh begin to sizzle, reduce the heat to medium, cover the pan, and continue cooking for about 15-18 minutes.
  6. Check your meat. Make sure it's not sticking to the pan. If the skin's browning too quickly, reduce the heat to low, recover, and continue to cook.
  7. Once cooked, transfer the chicken to a heat-safe dish and pop it into your preheated oven to keep warm while you cook the mushrooms.
  8. On the stove, turn the heat up to high and add mushrooms to the pan, sautéeing in the rendered chicken fat. Season with salt and pepper.
  9. Once mushrooms are tender, stir in crème fraîche, lemon juice, and lemon zest until mushrooms are well coated and the mixture is heated through.
  10. Before plating, sprinkle mushrooms with some fresh thyme and top with your chicken thigh.
  11. Nom away!

Nutritional Info

Pan-Fried Chicken Thigh (about 4oz):

  • Calories: 260
  • Fat: 16g
  • Protein: 28g
  • Carbs: 0g
  • Dietary Fiber: 0g

Mushrooms à la Crème:

  • Calories: 185
  • Fat: 18g
  • Protein: 2g
  • Carbs: 4g
  • Dietary Fiber: 1g

Notes

  • How can you tell the chicken is cooked? If you have a meat thermometer, look for an internal temperature of 165°F. Otherwise, you can generally tell that the meat is cooked when its juices run clear, rather than red (tinged with blood).
  • You can definitely cook more than one chicken thigh at once. I'm just using the one here because 1) my fiancé is a vegetarian and particularly hates even the smell of chicken and 2) the best part about this dish is the crispy skin! I prefer to cook only what I'll eat immediately, so the skin remains crisp, as opposed to soggy after storing and reheating.
  • Our friend Deb just suggested using a metal colander to cover the chicken while it's cooking on the stove. This will allow some of the moisture to dissipate, preventing soggy skin!
Ooh, how about some pics?
Enjoy!