Low carb, with sausage and bacon - this soup will please everyone! And it comes together in 30 minutes.
4 cups fresh cauliflowerets
2 cans reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound mild italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled
In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, 12-15 minutes or until cauliflower is tender.
Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.
Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.