Low Carb Cream Of Mushroom Soup

1. 1

   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.

2. 2

   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.

3. 3

   Using the same pot, heat the butter over medium heat, add the mushrooms and garlic and saute until cooked.

4. 4

   Add the pureed vegetable mixture and parsly to the mushrooms. Add hot sauce,salt, pepper and grated cheese and stir unntil melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.