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Low Carb Luxury Recipe!
New England Cream of Mushroom Soup

  • 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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