Turnip “Potato” Soup
Turnip “Potato” Soup
Makes 4-6 servings
Credit to Low Carb JC Facebook Group Member Kathy Hurley
INGREDIENTS
1 32-oz box chicken broth or cooking stock
4-5 small turnips, diced into small pieces
1 TBSP butter
2-3 oz cream cheese cut into cubes
3 or 4 sliced large white or baby bella mushrooms
¼ cup diced onion
1 tsp onion powder
½ tsp garlic powder
*Sea salt & black pepper to taste (may decrease salt if also using celery salt)
1 cup heavy cream
*Additions I made for our own taste preferences:
1 TBSP celery flakes
*½ tsp celery salt
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