Two-Mushroom Cauliflower Soup - 17g Carbs, 5g Fiber
From: The South Beach Diet (Phase 1)
A Warming Fall Soup
As the leaves change colors and the weather turns brisk, you may
start craving warming fare for lunch or dinner — and homemade soup
is a great option. This comforting soup is packed with fiber-rich
vegetables and offers a savory blend of flavors that are sure to
satisfy on a crisp fall day.
Soak the porcini as long as possible to extract the maximum flavor.
If you have an immersion blender, it works just fine for this recipe
and will save you some time. A squeeze or two of lemon brings out
the mushroomy flavor.
Hands-on time: 20 minutes
Total time: 30 minutes
Servings: 4
1/4 oz dried porcini mushrooms (about 1/3 cup)
3 1/2 cups lower-sodium chicken broth
1 Tbsp extra-virgin olive oil
8 oz cremini mushrooms, quartered
1 small onion, thinly sliced
2 garlic cloves, minced
1 (20 oz pkg) frozen cauliflower florets
3/4 tsp salt
1/4 tsp freshly ground black pepper
4 Tbsp reduced-fat sour cream
1/4 tsp grated nutmeg
1 large lemon, cut into 8 wedges, for serving
In a small saucepan, bring the porcini mushrooms and 1/2 cup of the
broth to a simmer over high heat. Remove from the heat and set aside
to allow the mushrooms to soften while you prepare and cook the
vegetables.
In a medium nonstick saucepan, heat the oil over medium heat. Add
the cremini mushrooms, onion, and garlic. Cook, stirring often,
until softened, about 3 minutes.
Meanwhile, place the frozen cauliflower in a strainer and run under
hot water to warm a bit.
Add the remaining 3 cups broth to the soup. Drain the porcini in a
strainer held over the saucepan so the soaking liquid is added to
the soup. Add the cauliflower, salt, and pepper and bring to a boil
over high heat. Reduce the heat and simmer for 1 minute to heat the
cauliflower through.
Meanwhile, cut the porcini into slivers. Transfer the hot soup in
batches to a blender (or use an immersion blender) and purée until
smooth. Whisk in 3 tablespoons of the sour cream and the nutmeg.
Ladle the soup into 4 bowls and top each with some slivered porcini
and 1 scant teaspoon sour cream. Serve with lemon wedges for squeezing.
Servings: 4
Serving Size: 1 3/4-cup
Nutrition per Serving:
165 Calories, 7g Fat, 2g Sat, 11g Protein, 17g Carbs, 5g Fiber, 554mg Sodium
