Candy's Low Carb Corner     |   home
Related Links   |   Sauces and Such   |   Appetizers   |   Desserts   |   Desserts 2   |   Cookies   |   Main Dishes   |   Main Dishes Page 2   |   Main Dishes 3   |   Main Dishes 4   |   Crock Pot   |   Side Dishes   |   Side Dishes pg2   |   Soups   |   Salads   |   Breads, Muffins and Crackers   |   Breads Page 2   |   Herb Chart   |   Photos   |   Index of Recipes
Soups


Kathy's Italian Sausage Soup

16 oz Bulk Italian sausage (5)
1 medium Turnip (8)
1 cup cream (7)
Spinach leaves (1)
8 oz sliced mushrooms (9)
1 can chicken broth (1)
shredded cheese (optional)

(total carbs-- 31*)
Peel and thinly slice the turnip. Put in soup pan, add 1 can of chicken broth,
one 1 can of water, and package of sliced mushrooms. Turn fire on medium.
While this is heating, brown and crumble Italian sausage. Bring liquids up to
a slight boil and add sausage (including any drippings) and cream, simmer for
about 10 minutes. Put spinach leaves in, cover and turn off the fire.

Serve with a sprinkling of shredded cheese of your choice. Smoked sharp
cheddar, swiss, or Parmesan works well.... Add these carbs.

* These carb count are slightly rounded up.




Cream Of Chicken Soup

      Yield: 4 Servings
  1 1/3 c  cottage cheese
      1 c  Heavy Cream
      1 c  mushrooms,Sliced
      3 t  CHicken Bouillon,Instant
      3 c  Water
      2 T  chives,Dried
      1 t  Paprika
    1/8 t  Pepper
    1/8 t  nutmeg,Ground
      8 oz Cooked chicken,Cubed

In a blender, combine cottage cheese and milk. Blend until smooth
and
pour into a saucepan. Add mushrooms, broth mix, water, chives,
paprika, pepper and nutmeg. Heat, stirring, over low heat until
boiling. Add chicken, heat thru.



Per Serving: 239 Cal (67% from Fat, 28% from Protein, 5% from Carb); 17
g Protein; 18 g Tot Fat; 3 g Carb; 0 g Fiber; 46 mg Calcium; 1 mg Iron;
24 mg Sodium; 81 mg Cholesterol


Cream of Crab Soup

1 pound Crabmeat
1/4 teaspoon Celery salt
1 Chicken bouillon cube
1 cup Boiling water
Dash pepper
1/4 cup Chopped onion
1/2 quart water
1/2 quart heavy cream
1 cup Butter
thickener of choice
Chopped parsley

Dissolve bouillon cube in water. Cook onion in butter until tender, blend in seasonings. Add water, cream and bouillon gradually; Add thickener of choice and cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley.

Per Serving: 486 Cal (85% from Fat, 13% from Protein, 2% from Carb); 16 g Protein; 47 g Tot Fat; 2 g Carb; 0 g Fiber; 85 mg Calcium; 1 mg Iron; 1334 mg Sodium; 178 mg Cholesterol


Broccoli Cheese Soup

1 small onion, minced (1)
4 T. butter(0)
4 1/2 T. soy flour or bake mix(6)
1 tsp. salt(0)
3 c. heavy cream(18)
1 c. vegetable broth (0)
2 (10 oz.) pkgs. broccoli, steamed(12-fiber subtracted)
1/2 c. shredded Cheddar cheese(1)

Cook butter and onion until onion is clear, then add the flour to make a
roux. Gradually add the cream, whisking until smooth and thick. Add salt.
Gradually stir in 1/2 cup vegetable broth. Add 1/2 package broccoli. Place remaining
broccoli in blender with 1/2 cup vegetable broth, blending until smooth. Add
broccoli mixture to soup pot. Heat until hot. Sprinkle with cheese before
serving.
38 carbs