New England Cream Of Mushroom Soup

New England Cream Of Mushroom Soup
New England Cream Of Mushroom Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

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