Low Carb Soup Recipes
Low Carb Canadian Cheddar Soup
Ingredients:
2 tablespoons butter
1/4 cup onion, chopped
1/4 cup chopped celery
2 tablespoons soy flour
1/4 teaspoon dry mustard
1 pinch nutmeg
1 pinch pepper
3 cups chicken stock
1 1/2 cups heavy cream
1 cup water
1 1/2 cups Cheddar cheese, shredded
1 dash Worcestershire sauce
Directions:
In a heavy saucepan, melt butter, cook onion and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy!) Add cream and water and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt.
Per Serving: 292 Cal (81% from Fat, 16% from Protein, 3% from Carb); 11 g Protein; 27 g Tot Fat; 2 g Carb; 0 g Fiber; 268 mg Calcium; 1 mg Iron; 642 mg Sodium; 86 mg Cholesterol
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Low Carb Chicken and Mushroom Soup
Ingredients:
1/2 pound boneless chicken breast
2 cups chicken stock
1 cup fresh mushrooms, quartered
4 tablespoons sesame oil
2 tablespoons Sherry
2 tablespoons fresh parsley, chopped
Directions:
Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls, and sprinkle the parsley on top.
Per Serving: 499 Cal (62% from Fat, 35% from Protein, 4% from Carb); 41 g Protein; 33 g Tot Fat; 4 g Carb; 1 g Fiber; 35 mg Calcium; 2 mg Iron; 852 mg Sodium; 96 mg Cholesterol
