KP Mushroom Soup
- Number of Servings: 8
Ingredients
2 cups cauliflower, chopped2 cup chicken broth1/2 cup carrot, sliced very thin1/2 cup celery, sliced thin1/2 cup onion, diced1 cup cream1/2 cup water2 cups button mushrooms, sliced1/2 clove garlic, minced (optional)1 tablespoon chopped fresh parsleyIn 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!) 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 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user IVY_K_2.
Number of Servings: 8
Recipe submitted by SparkPeople user IVY_K_2.
Nutritional Info Amount Per Serving
- Calories: 78.6
- Total Fat: 5.9 g
- Cholesterol: 21.7 mg
- Sodium: 267.5 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
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