Savory Brown Butter & Sage Mushroom Soup

1. Brown the Butter

Begin by melting the butter in a large saucepan over medium heat. Allow it to cook for about 3-4 minutes until it transforms into a deep amber color, releasing a wonderful nutty aroma.

2. Add Sage Leaves

Add the chopped fresh sage leaves to the browned butter. Let them sizzle for about a minute, which will infuse the butter with their fragrant oils, enhancing the overall taste.

3. Sauté Mushrooms

Now, stir in the sliced mushrooms, along with the salt and black pepper. Sauté the mushrooms for about 5 minutes, ensuring they are well-coated in the savory butter and sage mixture. They should soften and release their juices, blending beautifully with the seasoned butter.

4. Add Chicken Broth

Pour in the chicken broth, stirring to combine. Bring the soup to a gentle simmer over medium-low heat and let it cook for another 5 minutes, allowing the flavors to meld together.

5. Blend the Soup

Carefully transfer the soup to a blender or food processor and puree until smooth. Return the velvety mixture to the saucepan.

6. Add Heavy Cream

Stir in the heavy cream, which will add a luxurious texture and richness.

7. Serve

Finally, ladle the soup into bowls and, if desired, garnish with fresh thyme leaves or sprigs for an extra touch of elegance.