BROCCOLI MUSHROOM SOUP
1 tablespoon butter
1/2 pound mushrooms, sliced
1 tablespoon onion, minced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
14 ounce can beef broth
1/2 cup water
16 ounces frozen broccoli, cooked
1/2 cup heavy cream
In a large pot, sauté the mushrooms, onion, garlic and seasonings in butter until lightly browned. Add the broth, water and broccoli; bring to a boil. Cover and cook until the broccoli is very tender, about 7-8 minutes. Puree with a stick blender until smooth then stir in the cream.
Makes 5 cups or 5 servings
Per Serving: 143 Calories; 12g Fat; 5g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs
I expected to like this very much, but I found that it has a kind of "muddy" taste. It did remind me a little of split pea soup, so maybe this could be tweaked to taste even more like it by making a broth from a ham hock and add appropriate seasonings.