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Source: |
Total Carbohydrates: 4 per serving Servings: 4 |
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Cream of Mushroom
Soup |
Prep Time: 35 Min |
2 cups cauliflower -- chopped
1 cup chicken broth
1/4 cup carrot -- sliced very thin
1/4 cup celery -- sliced thin
1/4 cup onion -- diced
1/2 cup cream
1/2 cup water
1 1/2 tablespoons butter
2 cups button mushrooms -- sliced
1/2 clove garlic -- minced (optional)
1 tablespoon chopped fresh parsley
1. In a 2 1/2 quart pot, combine cauliflower, broth, onion,
carrot, and celery. Bring to a boil then reduce heat to low and simmer until
vegetables are tender -- about 15 minutes.
2. Remove from heat, add cream and water; stir to combine. Pour 1/2 the mixture
into a blender and process until smooth; pour into a bowl. (Cover lid of
blender with a towel and hold down so the heat of the mixture will not blow the
top of the blender off and burn you!)
3. Continue with the remaining mixture; set aside. Using the same saucepan,
heat the butter over medium heat until hot and bubbly; add the mushrooms and
garlic; sauté until lightly browned.
4. Add puréed vegetable mixture and parsley to mushrooms and cook, stirring
occasionally until soup is thoroughly heated; 2 to 3 minutes Do not boil, as
the cream may curdle.