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Cream of Broccoli Soup With Mushroom Toast

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“This recipe comes from Low-Carb Vegetarian Cooking by Sue Spitler”
READY IN:
40mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and garlic in oil in large saucepan until tender - 3-5 minutes. Stir in broccoli, thyme and nutmeg - cook 2 minutes longer.
  2. Add broccoli to saucepan - heat to boiling. Reduce heat and simmer covered until broccoli is very tender - about 10 minutes.
  3. Process soup and dry milk in food processor or blender until smooth. Return soup to saucepan - add cream and cook over medium heat until hot. Season to taste with salt and pepper. Pour soup into bowls. Mix sour cream and lemon juice - swirl about 1 T of mixture into each bowl of soup.

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