(4 portions - 2 pts per)
This soup was adapted from an old WW cookbook called Favorite Recipes and was from Nancy Sanders in Youngstown, Ohio. It is really good an easy to make
2 1/2 c. chopped cauliflower
1/3 c. each sliced carrots and sliced celery
1 small onion, minced
1 1/2 c. chicken bullion
1 c. skim or 1% milk
2 Tbsp. Bromel and Brown Butter
3 c. sliced mushrooms
1 glove garlic, minced
1 Tbsp. chopped fresh parsley
salt and white pepper to taste
- In a saucepan, combine cauliflower, carrots, celery, onion and bullion. Bring to a boil, reduce heat and cook until tender, about 15 minutes.
- Remove from heat, mix in milk and puree in a blender. Add parsley and set aside.
- In a saucepan, heat B&B Butter and add garlic; sauté a little and then add in mushrooms. Sauté until lightly browned (use some extra bullion if stuff sticks to the bottom of the pot).
- Add in pureed veggies and cook until thoroughly heated.
If you want to make this a full lunch, try steaming about 2 c. of various veggies (like snap peas, spinach or mixed baby lettuce, brocolli bits or brocolli slaw) in 1/2 c. of chicken bullion. When done but still crisp, add in one portion of the Cream of Mushroom soup - the extra veggies add a lot of bulk and make the soup more filling for a complete lunch for only 1 point! Now, try having a WW Giant Chocolate Bar for only 1 point for dessert.
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