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Ingredients
- 2 c. minced cauliflower
- 1 c. chicken broth
- 1/4 c. very thinly-sliced carrot
- 1/4 c. thinly-sliced celery
- 1/4 c. diced onion
- 1/2 c. cream
- 1/2 c. water
- 1Â 1/2 Tbsp. butter
- 2 c. sliced button mushrooms
- 1/2 x garlic clove chopped (optional)
- 1 Tbsp. minced fresh parsley
Directions
- In a 2 1/2-qt pot, combine cauliflower, broth, onion, carrot, and celery. Bring to a boil then reduce heat to low and simmer till vegetables are tender - about 15 min.
- Remove from heat, add in cream and water; stir to combine. Pour 1/2 the mix into a blender and process till smooth; pour into a bowl. (Cover lid of blender with a towel and hold down so the heat of the mix won't blow the top of the blender off and burn you!)
- Continue with the remaining mix; set aside. Using the same saucepan, heat the butter over medium heat till warm and bubbly; add in the mushrooms and garlic; saute/fry till lightly browned.
- Add in pureed vegetable mix and parsley to mushrooms and cook, stirring occasionally till soup is thoroughly heated; 2 to 3 min. Don't boil, as the cream may curdle.
- This recipe yields 4 servings;
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 111 | |
| Calories from Fat 90 | 81% |
| Total Fat 10.21g | 13% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 144mg | 6% |
| Potassium 165mg | 5% |
| Total Carbs 3.48g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.91g | 1% |
| Protein 2.0g | 3% |
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