* Exported from MasterCook *

CREAMY CHICKEN & MUSHROOM SOUP

2 tablespoons olive oil
1/2 cup onion -- chopped
1 clove garlic -- minced
2 stalks celery -- chopped
1 medium carrot -- chopped, 3 ounces
8 oz mushrooms -- sliced
2 teaspoons chicken bouillon granules
1 teaspoon pepper
1 teaspoon dried parsley
1/2 teaspoon paprika
2 teaspoons whole wheat flour
1/2 small head cauliflower -- chopped
4 cups chicken broth
2 cups heavy cream
2 cups diced cooked chicken
1/4 cup fresh parsley -- chopped
Salt -- to taste, about 1-2 teaspoons

In a large soup kettle, saut? the onion, garlic, celery, mushrooms and carrot in olive oil until almost tender.

Meanwhile, in a small bowl, stir together the bouillon, pepper, dry parsley, paprika and flour.

When the vegetables are tender, sprinkle the seasoning mixture over them; mix well.

Add the cauliflower and broth. Bring to a boil. Cover and simmer, stirring occasionally, on low heat about 20 minutes or until vegetables are very tender.

Stir in the cream, chicken and fresh parsley. Simmer until soup is heated through. Add salt to taste.


- - - - - - - - - - - - - - - - - - -

Per Serving: 273 Calories, 5g Protein; 7g Carbohydrate; 1g Dietary Fiber = 6g effective carbs

*** if you are concerned about the fat in the cream you can always swap it for milk ... carb count will increase though