Low Carb Cream of Mushroom and Turkey soup with riced cauliflower

Winter means warm, and comforting, and easy - right? We don't want to make big to-do's over meals - but we want them to be inviting. Bj wanted cream of mushroom soup last night and we looked at a can of Campbells cream of mushroom - we were FLOORED by how many carbs there are in a can of that stuff. So, we looked at the ingredients we had in the fridge and pantry - and this is what we came up with. I hope you enjoy this as much as we did. It's simply delicious!

3 cup Chicken stock, home-prepared
32 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
16 oz Cream Cheese, Great Value, 1/3 Less Fat Neufchatel Cheese
1 cup, pieces or slices Mushrooms, fresh
16 oz Turkey Loin, cooked and chopped into cubes
1.5 cup Hanover Riced Cauliflower
1 tbsp Salt
1 tsp Pepper, black
1 tbsp Onion - Dried, Minced, McCormick

Put all ingredients in slow cooker, and cook on low 3 hours. My suggestion is to put the riced cauliflower in at the last hour to not over cook.

Serving Size: Makes 12 servings

Nutritional Info
Servings Per Recipe: 12
Calories: 171.2
Total Fat: 9.9 g
Cholesterol: 45.1 mg
Sodium: 1,026.7 mg
Total Carbs: 7.8 g
Dietary Fiber: 0.8 g
Protein: 11.8 g