Cream of Broccoli Soup With Mushroom Toast

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Ready In: 40 Minutes

Servings: 1

This recipe comes from Low-Carb Vegetarian Cooking by Sue Spitler

Ingredients:

1/2 cup onion, chopped

3 garlic cloves, minced

1 tablespoon olive oil

2 lbs broccoli, cut in 1 inch pieces

1/2 teaspoon dried thyme leaves

1/8 teaspoon ground nutmeg

3 1/2 cups vegetable broth

1/2 cup instant nonfat dry milk powder

1/2 cup whipping cream or 1/2 cup half-and-half

salt and pepper

6 tablespoons sour cream

2 -3 tablespoons lemon juice

1 cup mushroom, finely chopped

2 tablespoons onions, finely chopped

1 tablespoon olive oil

2 pinches dried thyme leaves

salt and pepper

6 low carb whole wheat bread, slices toasted and halved

Directions:

1. Saute onion and garlic in oil in large saucepan until tender - 3-5 minutes. Stir in broccoli, thyme and nutmeg - cook 2 minutes longer.
2. Add broccoli to saucepan - heat to boiling. Reduce heat and simmer covered until broccoli is very tender - about 10 minutes.
3. Process soup and dry milk in food processor or blender until smooth. Return soup to saucepan - add cream and cook over medium heat until hot. Season to taste with salt and pepper. Pour soup into bowls. Mix sour cream and lemon juice - swirl about 1 T of mixture into each bowl of soup.

By RecipeOfHealth.com