Low Carb Soups And Stews Recipes

Ingredients:

2 cup chopped cauliflower
1 cup chicken broth
1/4 cup very thinly-sliced carrot
1/4 cup thinly-sliced celery
1/4 cup diced onion
1/2 cup cream
1/2 cup water
1 1/2 tbsp butter
2 cup sliced button mushrooms
1/2 garlic clove, minced (optional)
1 tbsp chopped fresh parsley

Instructions:

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.

This recipe yields 4 servings; 4 carb grams per serving.

Servings: 4