Sage and mushrooms are a classic autumn pairing, and in this soup, they come together beautifully. The sage is infused into brown butter, creating a nutty, aromatic base that elevates the earthy mushrooms to something truly special.
Top each bowl with crispy fried sage leaves for a restaurant-worthy presentation and extra herbal crunch. This is the soup that captures fall in a bowl.
About Sage
- Flavor: Earthy, slightly peppery
- Aroma: Warm, woody
- Pairing: Perfect with brown butter
- Use: Fresh leaves only
Brown Butter Tips
- Medium heat, watch carefully
- Golden brown, not black
- Smells nutty when ready
- Remove sage before burning
Serving Suggestions
- Crispy sage leaves
- Parmesan shavings
- Crusty bread
- Fall dinner party starter
Mushroom Sage Soup
Brown butter sage soup with earthy mushrooms.
Nutrition per serving
205Calories
6gProtein
14gCarbs
15gFat
3gFiber
4gSugar
Ingredients
Instructions
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Make brown butter sage. Melt butter in a large pot over medium heat. Add sage leaves. Cook until butter is golden and smells nutty, 3-4 minutes. Remove crispy sage leaves and set aside.
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Sauté mushrooms. In the brown butter, add mushrooms. Cook 10 minutes until golden. Add onion and cook 5 minutes. Add garlic and cook 1 minute.
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Simmer. Add broth and simmer 15 minutes.
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Blend and finish. Blend to desired texture. Stir in cream. Season with salt and pepper. Serve topped with reserved crispy sage leaves.
Recipe Notes
- Crispy sage: Fry extra leaves in butter for garnish.
- Vegan: Use olive oil and coconut cream.
- Add squash: Roasted butternut squash pairs beautifully.
- Storage: Refrigerate 4 days. Freezes well.
