A hit with my entire family, this soup is a favorite year round but especially loved in the winter.
Here is how it stacks up if you’re following these eating plans:
- THM – S
- Keto
Cook time: 35 minutes
Servings: About 16 one cup servings
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Ingredients:
- 3 cups chicken broth
- 6 T butter
- 1 large onion, chopped
- 4 medium carrots, peeled and chopped
- 5 stalks celery, chopped
- 4 cloves of garlic, minced
- 1/2 T glucomannan
- 2 cups beef broth
- 4 cups half and half
- 1 tsp hot pepper sauce
- 1/8 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 T Dijon Mustard
- 1 tsp dry mustard
- 2 tsp Worcestershire sauce
- 24 oz sharp cheddar cheese, grated
- 8 cups air popped popcorn (optional)
Instructions:
- Place butter and chicken broth in a large stock pot over medium high heat, bring to a boil.
- Add onion, carrots, celery, and garlic, return to a boil.
- Reduce heat to low, and allow to simmer for 20 minutes or until tender.
- Stir in glucomannan a little bit at a time.
- Stir in all remaining ingredients except the cheddar (beef broth, half and half, hot pepper sauce, cayenne, salt, pepper, Dijon mustard, dry mustard, and Worcestershire sauce)
- Bring mixture to a boil.
- Remove from heat, and whisk in the cheddar.
- Serve garnished with popcorn, if desired.
Nutrition: Calories: 325, Total Fat: 26 g, Total Carbohydrate: 10 g, Fiber: 2 g, Protein: 14 g, Sodium: 646 mg