Tuscan Cauliflower Soup Recipe

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).
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