Skillet chicken piccata - keto, low carb, paleo, Whole30

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I am very, very excited about recipes I can make in one skillet. Because then I only have one skillet to wash when dinner is over.

This Skillet Chicken Piccata has all of my favorite things: chicken thighs, lemon, capers, olives, and wine. It was ready half an hour after I walked in the door last night. It fits into my keto low carb diet, and if you're eating paleo or Whole30 it works for that too.

And if my husband hadn't been elbowing me out the way, I would have eaten the whole thing standing up at the counter.

I love boneless skinless chicken thighs. They've got all of that amazing chicken flavor, they don't dry out, they're impossible to overcook, and while I do love chicken skin, sometimes it's just easier not to have to deal with skin and bones.

This is my new favorite easy dinner recipe. Enjoy!

Yield: 4Author: Erika Kerekes

Skillet Chicken Piccata

prep time: 10 minscook time: 20 minstotal time: 30 mins

An easy one-pan chicken dinner, bright and tangy with lemon, capers, olives and white wine.

ingredients:

• 8 boneless skinless chicken thighs
• Salt and pepper
• 2 teaspoons olive oil
• 1 lemon (Meyer or regular), thinly sliced
• 1/4 cup finely chopped olives, any kind
• 3 Tablespoons capers
• 1/4 cup white wine

instructions:

1. Sprinkle salt and pepper liberally on both sides of the chicken thighs. Heat the oven to 375 degrees.
2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
3. Add the chicken to the skillet and cook until golden brown on both sides, 2-3 minutes per side.  Turn off the heat. 
4. Scatter the lemon slices, olives and capers around the chicken, tucking the lemon slices between the chicken thighs. Pour the white wine into the pan and transfer the skillet to the oven.
5. Bake the chicken about 20 minutes, until the lemon slices are wilted and starting to char, the chicken is golden brown and cooked through, and the liquid in the pan is reduced and syrupy.  Serve immediately.

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Lemon herb tahini dressing - keto, paleo, Whole30

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There's a Mediterranean make-your-own-bowl place near my office that makes this incredibly good lemon herb tahini salad dressing I can't get enough of. Here's my homemade version. It's a lot greener than the original, which I suspect is because I use fresh herbs and they use dried.

Lemon Herb Tahini Dressing is the perfect condiment for anyone eating keto, Paleo or Whole30. I like it spooned over roast chicken, fish, shrimp, steak, and lamb chops (OH MY GOD IT IS SO GOOD ON LAMB). It thickens as it sits in the refrigerator, so you can use it as a dip for veggies or chips. It's also excellent on zucchini, cauliflower, potatoes, and scrambled eggs.

Basically, everything.

All you need is a blender and a few simple, fresh ingredients. It's ready in less than five minutes and keeps for about 10 days in the refrigerator. It's one of my staples now. You're going to love it!

Yield: 12Author: Erika Kerekes

Lemon Herb Tahini Dressing

Lemon Herb Tahini Dressing takes five minutes to make and is the perfect sauce for chicken, fish, shrimp, steak, lamb, zucchini, cauliflower, eggs and more. Fresh herbs and lemon give it a bright color and zingy flavor.

ingredients:

• 2 lemons
• 1 clove garlic
• 4 cups fresh green herbs (any combination of parsley, cilantro, dill, mint, chives, basil)
• 1 cup tahini
• 1/2 cup olive oil
• Salt and pepper
• Water (to achieve correct consistency)

instructions:

1. Zest the lemons.  Cut the pith off the outside and discard. Cut the lemons in half crosswise and discard the seeds. You will be using the whole lemon fruit, not just the juice.
2. Wash the herbs (no need to dry them).
3. Put the lemon zest, lemon flesh, herbs, tahini and olive oil into the blender. Blend until smooth.
4. Add water until the dressing has the consistency of heavy cream.
5. Add salt and pepper to taste.
6. Store in an airtight jar or container in the refrigerator. Keeps up to 10 days.

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Everything bagel roasted pecans {keto, paleo, Whole 30, low carb}

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If you have a container of "everything bagel seasoning" in your pantry, you will want to keep reading. This recipe for Everything Bagel Roasted Pecans takes just a few minutes and is the most addictive healthy snack I've ever made. And bonus: It's perfect for keto, paleo, Whole 30 and low carb diets.

"Everything" seasoning is just a combination of the seeds and toppings that typically grace an "everything" bagel: toasted sesame seeds, poppy seeds, nuggets of roasted garlic and toasted onion, and coarse salt. I always giggle at the name "everything bagel seasoning," since I grew up in New York and have been a fan of "everything" bagels for as long as I can remember.

Most spiced nuts contain sugar, both for flavor and to act as a binder to keep the spices attached to the nuts. I don't eat sugar, so I use lightly beaten egg white to coat the nuts and act as "glue" to bind the seasoning to the pecans. No sugar necessary at all. In fact, this recipe only includes three ingredients! Couldn't be easier. You could use this method with walnuts or almonds, but I like pecans because they get light and crunchy when they're toasted.

I can see these on your holiday buffet table, or packaged into little cellophane bags to give as gifts or stocking stuffers. If you make them, please let me know how you like them! They're disappearing fast in my house. (Scroll down for the recipe.)

keto, paleo, Whole 30, low carb

Yield: 8Author: Erika Penzer KerekesPin it

Everything Bagel Roasted Pecans

prep time: 5 minscook time: 20 minstotal time: 25 mins

Savory spiced pecans with "everything bagel" seasoning, a mixture of sesame seeds, poppy seeds, toasted onion, roasted garlic and coarse salt. Three ingredients, 30 minutes - keto, Whole 30, paleo, low carb.

ingredients:

• 4 cups pecans
• 1 egg
• 1/4 cup "everything bagel" seasoning

instructions:

1. Heat the oven to 325 degrees. Line a baking sheet with parchment paper.
2. Crack the egg and separate the yolk from the white. Put the egg white in a large bowl. (Save the yolk for another recipe.)
3. With a fork, whip the egg white until frothy, about 30 seconds.
4. Pour in the pecans and toss them around with a large spoon until all the nuts are coated with the egg white.
5. Sprinkle on the "everything bagel" seasoning and toss to distribute evenly.
6. Spread the pecans evenly on the lined baking sheet. Try to get them into as close to one layer as you can. If a few overlap, it's fine.
7. Bake the pecans until they are dry and fragrant, about 20 minutes (but start checking after 15 minutes - you don't want them to burn).
8. Let cool on the baking sheet. Transfer to an airtight container. Try not to eat them all at once.

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Creamy cauliflower soup {keto, low carb}

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In my house, making soup is a surefire way to get everyone to eat more vegetables. It always surprises me how quickly a container of soup disappears. This Creamy Cauliflower Soup and my Cream of Mushroom Soup are my family's clear favorites.

I make all my creamy vegetable soups the same way, and it's super simple. Saute onion and maybe some garlic in olive oil or butter. Add the vegetable, whether it's mushrooms, cauliflower, broccoli, butternut squash, carrots, or whatever you like. Cover with the best chicken broth you can find. I make my own, but some of the boxed versions are fine, and if you prefer vegetable broth, that works too. Cook until everything is tender, at least half an hour, sometimes more. Blend, adding a little cream, a squeeze of lemon, and salt and pepper to taste. And that's it.

This soup is great if you're on a low carb or keto diet, like me. If you want to skip the cream, add a small potato to the pot when you add the vegetables—it will act as a thickener and smooth everything out when you blend.

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Creamy cauliflower soup

by Erika Kerekes October-07-2018

Simmer the cauliflower in the best quality chicken or vegetable broth you can find (or make your own), then add a splash of cream when you blend it.

Ingredients

• 1 large head cauliflower
• 3 Tbsp butter or olive oil
• 1 medium yellow onion, chopped
• 6 cups chicken or vegetable broth
• 1/2 cup heavy cream
• juice of 1 lemon
• salt and freshly ground pepper

Instructions

Cut the cauliflower into florets. Peel the tough outer skin off the stem, then chop the remaining inner stem into small pieces.In a large pot over medium heat, melt the butter or olive oil and saute the onion 4-5 minutes or until it turns translucent—don't let it brown. Add the cauliflower and chicken broth and bring to a gentle simmer. Turn down the heat and simmer the soup, covered, until the vegetables are very soft, about 30 minutes. Add the cream and lemon juice, then puree the soup in the pot with an immersion blender until very smooth, or transfer to a countertop blender, being careful not to burn yourself. Season with salt and pepper and serve immediately.

Details

Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Yield: 6-8 servings

Low carb waffles with zucchini and cheese

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Have you ever tried making low carb waffles? After more than two years following a keto (ketogenic, or low carb) diet, I don't miss sweet waffles drenched in syrup. Instead, I have become a huge fan of savory waffles, with almond flour and eggs as the base, shredded vegetables and onions for flavor, and cheese holding the whole thing together in the most delicious way.

I use a mixture of almond flour and a little bit of coconut flour for these savory keto waffles, plus two or three kinds of cheese. Zucchini throws off a lot of liquid, so there's no need to add milk or water - the zucchini provides all the moisture you need.

I serve these low carb zucchini waffles as a side dish with roast chicken or steak, but I can tell you from experience that leftover zucchini and cheese waffles are extremely tasty for breakfast with a fried egg on top. Scroll down for the recipe....

More favorite low carb recipes:
Paleo fried chicken with an almond flour crust
Cheeseburger stuffed mushrooms
Low carb stuffed peppers

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Low carb waffles with zucchini and cheese

by Erika Kerekes February-11-2018

Serve these savory low carb waffles with shredded zucchini and cheddar cheese as a side dish with roast chicken or steak, or top them with a fried egg for breakfast. Perfect for keto diets!

Ingredients

• 3 eggs
• 1 cup almond flour
• 2 Tablespoons coconut flour
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 teaspoon baking powder
• 2 cups raw zucchini, shredded or spiralized
• 3 green onions, chopped
• 1 cup cheddar cheese (or cheddar/jack combination)

Instructions

1. Heat your waffle iron.2. Crack the eggs into a medium-sized bowl and beat them with a fork. Add the almond flour, coconut flour, parmesan, salt, pepper and baking powder, and combine well. The mixture will be very thick.3. Add the zucchini and onions to the egg mixture and combine well. Let sit 10 minutes, then stir again. The salt will draw out some of the water from the zucchini, making the mixture looser. Add the cheddar cheese and mix again.4. Spray your waffle iron with nonstick cooking spray. Use about 1/3 cup mixture for each waffle, or adjust based on the size of your waffle iron. Let the waffles cook until medium-brown, about 5 minutes - these low carb waffles will take a bit longer than traditional waffles, so don't be impatient or they'll fall apart. You need the extra time for the eggs and cheese to do their bonding work.5. As you take the waffles out of the waffle iron, put them in a single layer on a rack set over a baking sheet. Keep warm in the oven until you finish the whole batch. Serve immediately.LEFTOVERS: Reheat in the oven or toaster oven for best results. The microwave will make them mushy.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 12 waffles

Low carb stuffed peppers with Fruitchup

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Low carb stuffed peppers are one of my favorite meals. Bell peppers make such a tidy receptacle for a stuffing made of ground beef, vegetables, and cheese! I make these almost every week and often pack one in my lunchbox to take to the office. This is one of those easy, delicious low carb recipes that fits perfectly into my keto diet.

Use any vegetables you have around—I particularly like using spinach and cauliflower rice. My secret ingredient is prepared spinach artichoke dip, which is made with cream cheese and serves as a perfect base to hold everything together. And then, of course, I include some Fruitchup, my delicious fruit-sweetened tomato ketchup (the best Paleo ketchup you'll find!), which goes into the mixture and gets painted on top before the final shower of cheese.

More of my favorite low carb recipes:
Lemon chicken with fresh cranberries
Keto mushroom quiche with an almond flour crust
Pork belly "fries"

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Low carb stuffed peppers with Fruitchup

by Erika Kerekes January-28-2018

Low carb stuffed peppers are filled with ground beef, cauliflower rice and cheese, then topped with Fruitchup Paleo ketchup before baking. A delicious keto dinner recipe.

Ingredients

• 6 large bell peppers
• 1.5 pounds ground beef
• 2 cups cauliflower rice (raw)
• 2 cups baby spinach, chopped
• 1 medium onion, chopped
• 1 cup prepared spinach artichoke dip or softened cream cheese
• 2 cups shredded cheddar cheese
• 3/4 cup Fruitchup paleo ketchup
• salt and pepper to taste

Instructions

Cut the tops off the bell peppers, then scoop out the seeds and ribs. Set aside.Heat the oven to 350 degrees. Spray a baking dish large enough to hold the peppers snugly (standing up).In a large bowl, mix together the ground beef, cauliflower rice, spinach, onion, spinach artichoke dip or cream cheese, 1.5 cups shredded cheddar cheese, 1/2 cup Fruitchup, and salt and pepper to taste. It's easiest to use your hands.Using a spoon or your hands, stuff each pepper with the meat mixture. Set the peppers in the baking dish. Spread the remaining 1/4 cup Fruitchup on top of the peppers, then sprinkle with the remaining 1/2 cup cheddar cheese.Bake the stuffed peppers about 1 hour, until the meat mixture is cooked through and the peppers are soft. Serve immediately.

Details

Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Yield: 6 servings

Meyer lemon chicken with fresh cranberries

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There's nothing I love more than a simple roast chicken recipe that fits into my low carb ketogenic diet and is also drop-dead gorgeous.

Meyer Lemon Chicken with Fresh Cranberries cooked in my cast iron skillet is just beautiful, isn't it? Golden chicken skin. Orange-yellow Meyer lemons from my backyard tree. Ruby-red cranberries. I love looking at it. Eating it is pretty heavenly, too.

I made this yesterday for our very small Thanksgiving lunch. We had a change of plans this year because my 15-year-old son got sick. We were supposed to travel to northern California to visit my in-laws, whom I adore. But we didn't want to bring them his germs, and he wasn't feeling up to making the trip. So my husband went to share the holiday with his parents, and the teen and I stayed home and spent the day in our pajamas. I made him hot honey lemonade and soup, and we both had roast chicken for lunch.

I bought a bag of fresh cranberries because they were so beautiful...but then, in my current mode of avoiding sugar, juice, and most natural and artificial sweeteners, I wasn't sure what to do with them. News flash: cranberries without sugar are like tiny red lemons. I love the tartness paired with savory chicken thighs and didn't miss the sugar at all.

Notes: Frozen cranberries would work fine, as would regular lemons instead of Meyer lemons. Don't skimp on the salt and pepper.

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Meyer Lemon Chicken with Fresh Cranberries

by Erika Kerekes November-24-2017

Roast chicken thighs with fragrant Meyer lemons and fresh cranberries for this drop-dead stunning skillet dinner. The cranberries are very tart, but that's what makes the dish work. Resist the urge to add sugar - you don't need it.

Ingredients

• 4 large chicken thighs, skin on, bone-in
• salt and freshly ground pepper
• 1 Meyer lemon, thinly sliced
• 1 cup fresh cranberries

Instructions

Heat the oven to 325 degrees F.Heat a large ovenproof skillet over medium-high heat. Sprinkle the chicken thighs liberally with salt and pepper on both sides.Lay the chicken skin side down into the hot skillet. Cook without moving for 5-7 minutes, until the skin is golden brown and crisp.Turn the chicken thighs over and turn off the heat. Lay one beautiful slice of Meyer lemon on top of each piece of chicken. Scatter the remaining lemon slices and the fresh cranberries around the skillet. Slide the skillet into the oven. Roast the chicken for 50 minutes, until it is cooked through and the lemon slices on top have begun to caramelize.Remove the skillet from the oven. Serve immediately.

Details

Prep time: 5 mins Cook time: 55 mins Total time: 1 hour Yield: 4 servings

Keto mushroom quiche with zucchini blossoms {low carb}

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When I decided to switch to a ketogenic, low carb diet to control my type 2 diabetes, one of the things I thought I would never be able to eat again was quiche. "Crustless" didn't appeal to me as a genre. How to make a keto quiche without that traditional flaky crust? Could it be done?

After a year of experimenting, I'm here to tell you that low carb quiche made with this almond flour crust is really, really good.

The crust is so easy: You mix almond flour, grated parmesan cheese, an egg, salt and pepper, and some olive oil with a fork until it comes together. Then you press it into your pie pan or tart pan, fill it, and bake.

For quiche, I look for leftovers. Any chopped cooked vegetables will do. This quiche includes sauteed mushrooms, caramelized onions and zucchini flowers. Delicate yellow zucchini blossoms are readily available at the farmers market during the summer; farmers pick the male flowers (the ones that don't turn into zucchini) to keep the plants productive.

Most restaurants serve zucchini blossoms stuffed, battered and deep-fried, but I like to chop them and use them in zucchini flower quesadillas, pasta or scrambled eggs. In the quiche they have a very faint zucchini flavor with a tiny peppery bite. And they're gorgeous!

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Keto low carb mushroom quiche with zucchini blossoms

by Erika Kerekes August-8-2017

In this ketogenic quiche, a low carb crust made with almond flour cradles a rich savory custard dotted with mushrooms, caramelized onions and zucchini blossoms. Serve for breakfast, lunch or a light supper.

Ingredients

• 2 cups almond flour (fine)
• 1/3 cup grated parmesan cheese
• 7 eggs, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper, divided
• 1/2 cup plus 2 Tablespoons olive oil, divided
• 2 cups mushrooms, sliced or chopped
• 1 cup onions, chopped
• 3/4 cup cheddar cheese, shredded
• 10 zucchini blossoms, stems removed, roughly chopped
• 1 cup heavy cream
• 1 teaspoon Dijon mustard

Instructions

Make the crust: Using a fork, mix together the almond flour, grated parmesan cheese, 1 egg, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/2 cup olive oil in a large bowl. When the mixture comes together, turn it into a large pie plate or square baking dish, making sure the dough covers the bottom of the baking dish evenly and goes up the sides at least an inch. Set aside. Preheat the oven to 375 degrees F.Cook the vegetables: Put remaining 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and onions and cook, stirring frequently, until the mushrooms have released all their liquid and both the mushrooms and onions are softened and starting to turn brown around the edges. Remove from the heat and let cool 5 minutes.Scatter the grated cheddar cheese over the bottom of the crust. Top with the cooked mushrooms and onions, then the chopped zucchini blossoms.In a bowl, whisk together the remaining 6 eggs, heavy cream, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and mustard until smooth. Pour the cream mixture over the vegetables.Place the baking dish on top of a baking sheet lined with foil (just in case anything bubbles over). Slide the baking sheet into the oven. Bake about 45 minutes, until the center is just set - you'll be able to tell when you shake the pan and the center no longer wiggles - and the quiche is starting to brown around the edges.Remove the quiche from the oven and let cool. Do not cut into the quiche until it has reached room temperature - you want the custard to set fully.Serve at room temperature for best flavor.

Details

Prep time: 20 mins Cook time: 45 mins Total time: 1 hour 5 mins Yield: 8-10 servings

Pork belly fries with Not Ketchup {paleo, keto, low carb}

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Pork belly fries. Three of my favorite words in the English language in one sentence.

This meaty snack is as good as it gets, perfect for a Paleo, Whole30 or low carb diet. And it couldn't be easier. Pork belly fries start with uncured pork belly, which my local Costco now carries. You have never seen teenage boys celebrate like mine did on the day they learned pork belly was readily available at Costco.

Then, you cut the pork belly into thin strips and pan-fry them over a low-ish heat in a heavy skillet. When they're golden brown and crisp, you drain them on a plate lined with paper towels, sprinkle with salt, and enjoy.

Not Ketchup Paleo fruit "ketchups," sweetened with real fruit and made without any added sugar, are the perfect dip for these pork belly fries. Use your favorite flavor! I prefer these pork belly fries with Blueberry White Pepper Not Ketchup, but Cherry Chipotle and Spiced Fig were also a hit with my family.

A lot of fat will render out of the pork belly during the cooking process. You should absolutely, positively strain and save it; refrigerated, I've kept it as long as a few months. It's great for pan-frying onions, browning pork chops or even scrambling eggs. The flavor you get from cooking in pork fat is unbelievably delicious.

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Pork belly fries with Not Ketchup {Paleo, keto, low carb}

by Erika Kerekes July-23-2017

Pan-fried nuggets of pork belly make a gloriously meaty, savory snack. Serve with Not Ketchup paleo BBQ sauce.

Ingredients

• 1 pound uncured pork belly
• Salt, to taste
• 1/2 cup Not Ketchup Paleo BBQ sauce, any flavor

Instructions

Slice the pork belly into thin batons, about 1 inch wide. Use a paper towel to blot them, making sure the pork belly pieces are dry.Put the pork belly pieces into a large, heavy skillet (do not preheat the skillet). Over a medium-low flame, cook the pork belly fries, turning frequently, until crisp and golden, about 15-20 minutes.Remove the pork belly fries to a plate lined with paper towels. Sprinkle with salt. Serve hot with Not Ketchup for dipping.

Details

Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Yield: 4 servings

Bacon cheddar cookies (low carb, gluten free)

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What kind of cookies do you make for people who don't eat sugar, prefer to avoid artificial sweeteners, follow a low carb diet, and generally aren't too fond of dessert? (Like, um, ME.)

I make Bacon Cheddar Cookies. Or "cookies," if you prefer. They're bite-sized, crumbly, full of umami, and completely addictive. With only five ingredients, these little nuggets are the perfect cookie-like treat for those who prefer savory to sweet.

Serve these Bacon Cheddar Cookies with a glass of wine, champagne or Prosecco. You can use fancy cheese (my favorites are made by Cabot and Kerrygold) or buy pre-shredded cheddar cheese at the grocery store. Either way, these Bacon Cheddar Cookies will be a huge hit.

Note: For the cookies in the photos above, I used pre-shredded mild cheddar cheese, and the anti-caking agent in the pre-shredded cheese keeps the cookies from spreading. If you use a higher fat cheese that you shred yourself, your cookies will spread more and get brown, crisp and crumbly around the edges. Don't worry: They will still be delicious, even if they don't hold together quite as well.

Bacon Cheddar Cookies

Makes about 36 2-inch cookies

Ingredients

• 1/2 cup butter (1 stick), softened
• 2 cups shredded cheddar cheese
• 2 cups almond flour (fine is better than coarse)
• 6 pieces bacon, cooked, cooled and crumbled
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 350 degrees F. Line three sheet pans with parchment paper.
2. Put all the ingredients into the bowl of a stand mixer with the paddle attachment. Blend on medium speed until everything is blended well and a stiff dough forms, about 1 minute. (If you prefer to mix by hand or with a hand-held mixer, that's fine; just make sure you mix it aggressively enough to get a cohesive dough.)
3. Using a generous teaspoon of dough for each cookie, roll the dough into small balls. Place the balls on the prepared sheet pans, pressing them down slightly.
4. Bake the cookies about 15 minutes, until the edges are starting to turn golden brown. Remove from the oven and cool on the baking sheet or on a rack.

Gluten free | Diabetic friendly | Low carb | Grain free | Sugar free

Cream of mushroom soup

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The key to good cream of mushroom soup is a really good blender

There are three secrets to an aromatic, smooth, ultra-delicious cream of mushroom soup:

1. High-quality chicken stock, homemade if possible
2. Butter
3. A high-powered blender

We eat a lot of mushroom soup, especially now that I am following a low-carb, high fat diet to control my diabetes. And yes, I am in love with an appliance. Why are you smirking? A kitchen appliance. Get your mind out of the gutter.

My Vitamix blender is my sweetheart, my crush, the apple of my eye.

An immersion blender is handy when you're making soup because you can puree it right in the pot. But it never gets totally smooth. I've made this cream of mushroom soup many times with an immersion blender, and while it tastes fabulous, it's always got a little texture to it. But the Vitamix produces cream of mushroom soup as smooth as milk. The cream I added just gilded the lily.

I'm a convert. The Vitamix is expensive (I bought it at Costco for about $400) but I think it's worth it. There's a lot of soup in my future.

Note: No one paid me anything or gave me anything to write this post. I bought my Vitamix with my own hard-earned money. And I intend to keep it for a good, long time. The link included in this post is an Amazon affiliate links, so if you click and buy anything, I will get a (very small) commission.

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Cream of mushroom soup

by Erika Kerekes November-19-2011

The better your blender, the smoother your soup will be. Flavorful Baby Bella mushrooms (also known as crimini mushrooms) add more personality than standard white button mushrooms, but use any mushrooms you like.

Ingredients

• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 large yellow onion, chopped
• 1 pound Baby Bella (crimini) mushrooms, cleaned and roughly chopped (use the stems too!)
• 1 quart chicken stock
• 1/4 cup heavy cream
• salt and pepper to taste
• juice of 1/2 lemon

Instructions

Add the butter and oil to a large pot over medium-high heat. When the butter melts, add the chopped onion and saute about 4 minutes, until the onion is softened. Add the mushrooms and chicken stock. Bring the soup to a boil, turn down the heat, and simmer gently about 30 minutes, until all the vegetables are soft.Transfer the soup to your blender, working in batches if your blender isn't big enough to hold the whole pot. Puree the soup in the blender until very smooth, 1-2 minutes depending on the manliness of your appliance. (Alternatively, puree the soup in the pot with a hand-held immersion blender.)Return the soup to the pot, add the cream, and stir just until steaming. Season with salt, pepper and lemon juice. Serve immediately.

Details

Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Yield: 8-10 servings