Low Carb Cream of Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Tasty soup - freezes well Ingredients:
1 medium head cauliflower, chopped |
2 (10 ounce) cans chicken broth |
1/2 cup carrot, sliced very thin |
1/2 cup celery, sliced very thin |
1 onion, diced |
1 cup heavy cream |
1 cup water |
1 1/2 tablespoons butter |
3 cups mushrooms, sliced thin |
2 garlic cloves, minced |
1 cup cheddar cheese, grated |
3 tablespoons tabasco sauce |
salt |
pepper |
Directions:
1. in a large pot, combine cauliflower, broth, onion, carrot and celery. Bring to a boil, then reduce heat to medium and cook until vegetables are tender- about 15 minutes.
2. Remove from heat, add cream and water, stirr to combine. Pour portions the mixture into a blender and process until smooth; pour into a bowl. Continue with the remaining mixture. Set aside.
3. Using the same pot, heat the butter over medium heat, add the mushrooms and garlic and saute until cooked.
4. Add the pureed vegetable mixture and parsly to the mushrooms. Add hot sauce,salt, pepper and grated cheese and stir unntil melted.
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