Cream of Broccoli Soup With Mushroom Toast

This recipe comes from Low-Carb Vegetarian Cooking by Sue Spitler

• Ready In: 40 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 1⁄2 cup onion, chopped
• 3  garlic cloves, minced
• 1  tablespoon olive oil
• 2  lbs broccoli, cut in 1 inch pieces
• 1⁄2 teaspoon dried thyme leaves
• 1⁄8 teaspoon ground nutmeg
• 3 1⁄2 cups vegetable broth
• 1⁄2 cup instant nonfat dry milk powder
• 1⁄2 cup  whipping cream or 1⁄2 cup half-and-half
•  salt and pepper
• 6  tablespoons sour cream
• 2 -3  tablespoons lemon juice

• Mushroom Toast

• 1  cup mushroom, finely chopped
• 2  tablespoons onions, finely chopped
• 1  tablespoon olive oil
• 2  pinches dried thyme leaves
•  salt and pepper
• 6  low carb whole wheat bread, slices toasted and halved

Directions

1. Saute onion and garlic in oil in large saucepan until tender - 3-5 minutes. Stir in broccoli, thyme and nutmeg - cook 2 minutes longer.
2. Add broccoli to saucepan - heat to boiling. Reduce heat and simmer covered until broccoli is very tender - about 10 minutes.
3. Process soup and dry milk in food processor or blender until smooth. Return soup to saucepan - add cream and cook over medium heat until hot. Season to taste with salt and pepper. Pour soup into bowls. Mix sour cream and lemon juice - swirl about 1 T of mixture into each bowl of soup.