New England Cream Of Mushroom Soup

Recipe Ingredients

2 cups	292g / 10oz	Chopped cauliflower
1 cup	237ml	Chicken broth
1/4 cup	27g / 1oz	Very thinly-sliced carrot
1/4 cup	27g / 1oz	Thinly-sliced celery
1/4 cup	15g / 0.5oz	Diced onion
1/2 cup	118ml	Cream
1/2 cup	118ml	Water
1 1/2 tablespoons	22ml	Butter
2 cups	474ml	Sliced button mushrooms
1/2		Garlic clove - minced (optional)
1 tablespoon	15ml	Chopped fresh parsley

Recipe Instructions

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.

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!)

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; saute until lightly browned.

Add pureed 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.

This recipe yields 4 servings; 4 carb grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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