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Cream of mushroom soup with tarragon oil Recipe.

 Cream of Mushroom Soup with Tarragon Oil: A Gourmet Twist on a Classic If you're looking for a dish that is both comforting and sophisticated, look no further than Cream of Mushroom Soup with Tarragon Oil. This elegant twist on the beloved classic elevates a simple recipe into a gourmet experience, perfect for both everyday meals and special occasions. Why Cream of Mushroom Soup? Cream of mushroom soup is a timeless favorite. Its creamy texture, earthy flavor, and versatility make it a go-to starter or even a main course with crusty bread. But adding tarragon oil brings a new depth—an herby, slightly anise-like freshness that cuts through the richness and adds aroma and brightness. Ingredients For the Soup: 500g mushrooms (cremini, button, or wild mix) 1 medium onion, chopped 2 cloves garlic, minced 2 tbsp butter 1 tbsp olive oil 2 tbsp all-purpose flour 1 liter vegetable or chicken stock 200ml heavy cream Salt and pepper to taste Optional: a splash of white wine For the Tarrag...
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Keto Strawberry Cheesecake Balls Recipe

It can be hard to indulge in something sweet during the ketogenic diet, but Keto Strawberry Cheesecake Balls are a great way to satisfy your cravings without breaking your carb limit. These little morsels of goodness are not only easy to prepare, but they also contain healthy fats, making them ideal for a low-carb, high-fat diet. Whether you're meal prepping or need a quick dessert, these Keto Cheesecake Balls are perfect!

Ingredients:

- 1 cup cream cheese (soft)

- 1/2 cup unsalted butter (soft)

- 1/4 cup powdered erythritol or your favorite keto-friendly sweetener

- 1 tsp vanilla extract

- 1/2 cup almond flour

- 1/4 cup freeze-dried strawberries (finely ground or mashed)

- 1/4 cup shredded coconut (optional for coating)

- A pinch of salt

 Instructions:


1. **Create the base:**

 - In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.

 - Add in the powdered erythritol and vanilla extract, then continue to mix until well incorporated.


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 2. **Add almond flour and strawberries:**

 - Slowly mix in the almond flour to form a firm, dough-like consistency.

 - Stir in the crushed freeze-dried strawberries, making sure they are evenly distributed throughout the mixture.

3. **Shape the balls:**

 - Using your hands or a small cookie scoop, form the mixture into bite-sized balls.

 - If you like, you can roll the balls in shredded coconut for extra texture and flavor.


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 4. **Cool:**

 - Place the cheesecake balls on a tray lined with parchment paper and refrigerate for at least 30 minutes or until firm.

5. **Serve and Enjoy:**

 - Once cooled, your Keto Strawberry Cheesecake Balls are ready to enjoy! Refrigerate them in an airtight container for up to a week or freeze them for later.


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 Nutritional Information (per serving):

- **Calories:** ~110 kcal

- **Fat:** 10 grams

- **Carbohydrates:** 2 g (net carbohydrates)

- **Protein:** 2 grams

 Tips:

- For extra flavor, try adding a teaspoon of lemon zest to the mixture.

- If you are not a fan of coconut, you can roll the balls in finely chopped nuts.

- These make great party treats or post-workout snacks to keep you full and satisfied.

Enjoy these creamy, fruity delights as a quick treat that fits perfectly into your keto lifestyle!**


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