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Cream of Artichoke and Mushroom Soup

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“This recipe comes from -Low-Carb Vegetarian Cooking by Sue Spitler.”
READY IN:
35mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. saute mushrooms and onion in butter in medium saucepan until tender, about 5 minutes. Stir in flour - cook 1 minute. Stir in milk, dry milk, and bouillon cube - heat to boiling stirring constantly.
  2. Stir in artichoke hearts - reduce heat and simmer uncovered 5 minutes. Season to taste with salt and pepper. Pour soup into bowls and sprinkle with paprika.
  3. Parmesan toast makes a great side item.
  4. 2 slices low-carb ww bread cut diagonally in half.
  5. 1/4 cup shredded parmesan cheese.
  6. Sprinkle bread slices with parmesan cheese - broil 6 inches from heat until browned - 2 to 3 minutes.

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