Creamy Cauliflower Soup
INGREDIENTS
  • 2 cups wild mushrooms
  • 2 onions, chopped
  • 1 garlic clove, quartered
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 1/4 teaspoon nutmeg
  • 10 ounces canned chicken stock, sodium reduced
  • 1 head cauliflower, chopped
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons fresh chives, chopped
  • 1-2 tbsp snipped chives
DIRECTIONS
  1. 2 onions, chopped
  2. 1 garlic clove, quartered
  3. 1 celery stalk, chopped
  4. 1 bay leaf
  5. 1/4 teaspoon nutmeg
  6. 10 ounces canned chicken stock, sodium reduced
  7. 1 head cauliflower, chopped
  8. 1 cup milk
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper
  11. 2 tablespoons fresh chives, chopped
  12. 2 cups wild mushrooms
  13. 1-2 tbsp snipped chives
  14. Sautee the mushrooms and set aside.
  15. In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 cups water; bring to boil.
  16. Reduce heat to medium; cover and simmer for 15 minutes.
  17. Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender.
  18. Remove and discard bay leaf.
  19. Puree soup in food processor or blender in batches.
  20. Whisk in milk, salt and pepper until smooth.
  21. Return to saucepan; heat through.
  22. Sprinkle with sauteed wild mushrooms & chives