Low Carb Cream of Mushroom Soup

• medium head cauliflower↗1

  chopped

• chicken broth↗2 cans

  10 ounce

• carrot↗1⁄2 cup

  sliced very thin

• celery↗1⁄2 cup

  sliced very thin

• onion↗1

  diced

• heavy cream↗1 cup
• water↗1 cup
• butter↗1 1⁄2 tablespoons
• mushrooms↗3 cups

  sliced thin

• garlic↗2

  minced

• cheddar cheese↗1 cup

  grated

• Tabasco sauce↗3 tablespoons
• salt↗
• pepper↗

Step-by-step instructions

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.