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
An aromatic soup featuring earthy mushrooms and fragrant sage. Perfect autumnal comfort.
Nutrition per serving
205 Calories
6g Protein
14g Carbs
15g Fat
3g Fiber
Ingredients
Instructions
- . Brown butter with sage leaves.
- . Sauté mushrooms until golden.
- . Add broth and simmer.
- . Blend. Add cream. Top with crispy sage.
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.