Low Carb Cream of Mushroom Soup

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • in a large pot, combine cauliflower, broth, onion, carrot and celery. Bring to a boil, then reduce heat to medium and cook until vegetables are tender- about 15 minutes.
  • Remove from heat, add cream and water, stirr to combine. Pour portions the mixture into a blender and process until smooth; pour into a bowl. Continue with the remaining mixture. Set aside.
  • Using the same pot, heat the butter over medium heat, add the mushrooms and garlic and saute until cooked.
  • Add the pureed vegetable mixture and parsly to the mushrooms. Add hot sauce,salt, pepper and grated cheese and stir unntil melted.
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