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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
New England Cream of Mushroom Soup
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Ingredients:
- 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
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; sauté
until lightly browned.
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.
Makes 4 servings. 4 net grams of carbohydrate per serving.
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