Cooked - Brown Butter Mushroom Soup With Chicken - New Recipe

Brown Butter Mushroom Soup With Chicken

6 tablespoons salted butter

2 tablespoon fresh sage chopped

1 lb mushrooms sliced

4 cups chicken broth or vegetable broth

Shredded cooked chicken

Salt and pepper to taste

½ cup heavy cream

Brown the butter: In a large pot, heat the butter over medium heat until it begins to brown and turns fragrant, 3 to 4 minutes. Add the sage and cook one minute more.
Sauté the mushrooms: Add the mushrooms and stir to coat, then sauté until the mushrooms are tender and lightly browned, 4 to 5 minutes.
Add the broth and chicken. Bring to a boil and then reduce to a simmer.
Stir in the cream and serve

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