Tuesday, May 3, 2016

Recipe of the Week #219- Cauliflower Soup

Cauliflower Soup
1 medium head of cauliflower, broken into bite-sized pieces
2-3 carrots, diced
1-2 ribs of celery, diced
4 1/2 cups chicken stock
8 fresh crimini or white button mushrooms, diced
1 medium onion, diced
1/4 cup butter
2 Tbsp flour
1/2 cup heavy cream
1/4 cup fresh parsley
salt and pepper to taste

In a pot, bring cauliflower, celery, and carrots to a boil in the stock. In a small pan, saute mushrooms and onion in butter until translucent. Add flour and stir constantly for 1-2 minutes. Add one cup of the warm stock to the flour mixture and stir until thick. Pour this into the broth and veggies and stir to combine. Stir in cream, parsley, and pepper to taste. Heat through.

Before you shake your head and pass up this recipe, think again. It is so delicious! My hubby and I loved it and our boys enjoyed it, too. I can't wait to make it again.

I found this recipe here.

Thanks for stopping by and God bless.

Love never fails.
1 Cor. 13:8

This post is linked to Tuesdays With a TwistMy Girlish Whims, A Morning Cup of Joe,
and Between Naps on the Porch.

1 comment:

Kim@Snug Harbor said...

I love cauliflower soup - pinning this!