1 batch Dottie's Cream of Mushroom Soup for Recipes
24 ounces frozen broccoli florets
8 ounces cheddar cheese
Cook the broccoli until not quite tender; drain well. Mix all of the ingredients and bake at 350º 30 minutes until hot and bubbly.
Makes 6-8 servings
Do not freeze
Per 1/6 Recipe: 327 Calories; 28g Fat; 14g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 245 Calories; 21g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
This is very nice and creamy. I used xanthan gum to thicken the mushroom soup so I had plenty of sauce. Click the photo to see a close-up. You could cut the amount of cheese down to 4 ounces and I'm sure it would still be good. The counts would be as follows:
With 4 ounces cheese:
Per 1/6 Recipe: 251 Calories; 22g Fat; 9g Protein; 8g Carbohydrate; 4g Dietary Fiber; 4g Net Carbs
Per 1/8 Recipe: 188 Calories; 16g Fat; 7g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
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