Serves: 4
Total Calories: 328
1. 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.
2. 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)
3. 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.
4. 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 Cream of Mushroom Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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