Cream of Mushroom Soup
IntroductionCream Of Mushroom Soup using Cauliflower. Delicious and Low Carb. Cream Of Mushroom Soup using Cauliflower. Delicious and Low Carb.
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 heavy whipping cream
1/2 cup water
2 cups mushrooms, sliced
Have everything pre-cut before starting.
When vegetables in broth is done I remove it from heat and let it cool as I cook the mushrooms, that way when I put in blender is isn't piping hot. When the mushrooms are done is when I puree the vegetable broth mix and then pour back into pot, go to stove and dump the mushrooms into the pot then mix and heat up.
Remove from heat, add cream and water; stir to combine. Pour the mixture into a blender and process until smooth.
Spray a pan with cooking spray and cook over medium heat until hot and bubbly; add the mushrooms sauté until lightly browned.
Put puréed vegetable mixture back in pot, then add mushrooms and cook, stirring occasionally until soup is thoroughly heated; 2 to 3 minutes.
Now its ready to serve. Enjoy
Serving Size: makes 4 1/2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SISHARE.