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New England Cream of Mushroom Soup
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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 cream
1/2 cup water
1 1/2 tablespoons butter
2 cups button mushrooms, sliced
1/2 clove garlic, 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 the 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.
Makes 4 servings.
4 carbs per serving.
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