Another recommended recipe from my friend Jana.  It comes from http://www.tasteofhome.com.  I’m not a big soup person but I love this recipe.  There are 6 net carbs in 1-1/4 cups.  Enjoy!!

INGREDIENTS:

• 4 cups fresh cauliflowerets (about 14 ounces)
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 cups water
• 2 garlic cloves, minced
• 1 pound bulk Italian sausage
• 1 cup sliced fresh mushrooms
• 1 cup heavy whipping cream
• 1/4 teaspoon pepper
• 1/2 pound bacon strips, cooked and crumbled (optional)

DIRECTIONS:

1. In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil.  Simmer, uncovered, 12-15 minutes or until cauliflower is tender.
2. Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles.  Remove with a slotted spoon; drain on paper towels.
3. Add sausage and mushrooms to cauliflower mixture; return to a boil.  Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through.  Serve with bacon (optional).  Yield: 8 servings (2-1/2 quarts).