LOW CARB TUSCAN SOUP
Saturated Fat: 22g
Vitamin A: 1053IU
Vitamin C: 24mg
1/4 cup butter
1/2 cup chopped onion (optional)
4 cloves garlic, finely chopped
1 cup chicken broth
16 oz. heavy whipping cream
1 lb. cooked pork sausage
12 oz. riced cauliflower, cooked
1/2 teaspoon black pepper
1 teaspoon salt
Melt butter in a large saucepan.
Add onion (optional) and minced garlic; cook for 1 to 2 minutes while stirring occasionally.
Pour in the chicken broth and heavy whipping cream. Bring to a boil, while stirring occasionally.
Add cooked sausage, cooked riced cauliflower, black pepper and salt; heat through.
Original Recipe: These Old Cookbooks