Appetizers / Soups / Salads

Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins is for Soup.

Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins takes 15 minutes to prepare.

Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins takes 60 minutes to cook.

Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins makes 4 servings.

The ingredients for Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins are:

4 C Vegetable Stock, Unsalted
20 Ounces Heavy Cream
8.5 Ounces Sliced Crimini Mushrooms
1 C Sliced Fennel Bulb (Reserve fronds for garnish)
1 C Sliced Leeks
4 T Butter, Unsalted
1/4 t Salt
3 Ounces Dry Sherry

Here is how you make Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins:

1) Bring stock to a boil, reduce by half. Set aside.2) In a stock pot, melt butter. Add mushrooms. Stir and allow to brown lightly.3) Add fennel and leeks. Stir and cook until softened.4) Deglaze with Sherry, allow alcohol to cook off.4) Add cream and bring to a boil, reduce heat slightly, stir constantly to avoid bubbling over, reduce by half.5) Add reduced stock to cream and vegetable mixture.6) Using an immersion blender, puree soup until smooth.7) Garnish with fennel fronds.Serving Size:?Makes 4 - 6oz Servings

The nutritional information for Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 708.7

• Total Fat: 67.0 g
• Cholesterol: 235.2 mg
• Sodium: 439.8 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 1.8 g
• Protein: 5.8 g

Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins is French cuisine.

The dietary needs meet for Creamy Mushroom, Fennel and Leek Soup - 3:1 Ratio Ketogenic Diet, By Natasha Collins is Vegetarian