New England Cream Of Mushroom Soup
- 2 cups 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 tablespoons butter
- 2 cups sliced button mushrooms
- 1/2 garlic clove minced (optional)
- 1 tablespoon chopped fresh parsley
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.