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Candy's Low Carb Corner

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


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


38 carbs