Cream of Mushroom (and Cauliflower) Soup

Modified from [Ditch the Carbs]( because I didn’t have all of the ingredients/equipment and didn’t purchase enough mushrooms. Makes about 6 servings.

**20**g Shallot (about half of one)

**1**tsp Garlic Powder

**1**tsp Garlic Salt

**55**g Butter, salted

**297**g Mushrooms, sliced (IDK, this was the size of the carton)

**200**g Cauliflower (mine was frozen, you could likely use fresh)

**1**tsp Better than boullion, vegetable base (you could probably reduce carbs by using beef or chicken stock)

**500**ml Water

**250**ml Heavy Whipping Cream

In a large saucepan, melt the butter, then sauté the shallot and add the garlic salt and powder. Add the mushroom and cauliflower, stir, and cover with a lid, let cook until soft. Add your boullion and water, allow to simmer for about 5 minutes. Remove from heat and pour into a (high-powered) blender, blend until smooth. Return to the pot on low heat and add the cream, allow to heat through. Serve!

Next time, I’m going to try roasting the cauliflower first for a more roasty-toasty flavor. And buy chicken broth ahead of time. And have garlic on hand that isn’t sprouted. This was a journey… but it turned out pretty tasty!


**Macros** **per serving** (from Cronometer) **calories:** 232.6 kcal **protein:** 3.2g **net carbs:** 3.3g **fat:** 22.8g

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