Creamy Cauliflower Soup With Garlic Mushrooms

1. 1

   Heat 2 1/2 tbsp butter in a large saute pan. Sweat onion and 1 clove minced garlic until soft. Add potatoes, cauliflower, stock and 1 cup water. Bring to a boil, reduce heat and simmer, uncovered, for 20 mins, until vegetables are soft. Add heavy cream and puree. Season. Heat until warmed through.

2. 2

   Meanwhile, heat remaining butter in a frying pan. Saute mushrooms, stirring, for about 5 mins, until browned. Add remaining garlic and cook until fragrant.

3. 3

   Serve soup sprinkled with mushrooms and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.