Cream of Miatake Mushroom Soup (Keto)

My husband and I went to Boston last year and ate at this amazing restaraunt. We were given something called Hen of the Woods and we had no idea what it was. The lights were low, so it was hard to tell what kind of protein it was. After asking, we were blown away that it was mushrooms. When we arrived back home, I ordered some and we really enjoyed them. I had some dried mushrooms leftover and wanted to make sure they were used and wondered how they'd do in my Keto world.

This is the recipe I came up with. I tweaked some other recipes I saw online to fit this. It was filling and delicious. I forgot to take a picture. Sorry....

Cream of Miatake Mushroom Soup
Serves 2

Fat: 36g      Protein: 2g
Total Carbs:   12g     Dietary Fiber: 3g
Net Carbs: 9g

Ingredients

• 1 cup Maitake mushroom (Hen of the Woods Mushroom)
• 1 ½ cups chicken broth
• 1 cup chopped cauliflower (as little stem as possible)
• 1/4 cup chopped onion
• 1 tablespoons minced garlic
• 1 bay leaf
• ¼ teaspoon thyme 
• ¼ teaspoon sage
• 1/2 cup heavy whipping cream
• 2 tablespoons butter
• ½ tablespoon lemon juice
• salt & pepper

Directions

1. Reconstitute the Maitake mushrooms from dried.
2. Add butter to a pot. Heat over medium heat.
3. Add the garlic and onion, cooking for 3-5 minutes.
4. Add 1/2 cup chopped Maitake mushrooms and the rice Cauliflower.
5. Stir and cook over a medium to high heat for about 10 minutes.
6. Add the stock, heavy whipping cream, bay leaves, thyme, and sage to the pot and bring to a boil.
7. Reduce heat and simmer for 25 to 30 minutes.
8. Remove the bay leaves and cool down the soup slightly.
9. Add to blender in small batches and puree until smooth. Or use a hand blender to puree in the pot until smooth.
10. Add salt and pepper to taste.
11. Add the lemon juice and the remaining chopped Maitake mushrooms. Let simmer for 5 minutes.