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SUMMER STOCK SOUP

SUMMER STOCK SOUP

1 SUMMER SQUASH CHOPPED 8 CARBS

1/4 WHITE ONION 3 CARBS

CELERY HEARTS (EQ 3 STALKS) 3 CARBS

3 BABY CARROTS 6 CARBS

CHOP ALL VEGGIES AND SAUTE IN BUTTER TILL SOFT ADD TO BLENDER AND ADD CHICKEN BROTH (APPROX 1 CUP=1 CARB) TO TOP OF VEGGIES
BLEND THEN ADD CREAM TO TASTE 2-3 OZ (2-3 CARBS) AND SALT AND PEPPER TO TASTE.
ADD A SPRINKLE OF NUTMEG TO MIX THEN ENJOY.

TOTAL CARBS=25 FOR WHOLE THING. MAKES 3 HEARTY MUG FULLS (8 OZ) SO CARBS PER SERVING= 8

 

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