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Continued: Recipes: Cream soups

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  • Last update: November 27, 2013 - 2:00 PM

Gradually whisk in the broth. Add the thyme sprig, bring to a simmer, and cook for 30 minutes.

Meanwhile, melt the remaining butter in a skillet. Add the sliced mushrooms and sauté until cooked through, about 5 minutes. Remove from the heat and reserve.

Remove and discard the thyme from the soup. Purée the soup, then strain through cheesecloth or a fine sieve. Return the soup to the pot and place over low heat. Add the heavy cream and season to taste with the lemon juice, salt and pepper. Heat the soup, but do not boil.

Serve in heated bowls, garnished with the reserved cooked mushrooms.

Nutrition information per serving:

Calories 283 Fat 25 g Sodium 655 mg

Carbohydrates 13 g Saturated fat 15 g Calcium 59 mg

Protein 5 g Cholesterol 76 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, ½ bread/starch, 5 fat.


Serves 4.


• 8 c. broccoli florets (about 1 1/4 lb.)

• 2 c. low-sodium chicken broth

• 1 c. plus 4 tsp. heavy cream, divided

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