In a 2 1/2 quart pot, combine cauliflower, broth, onion, carrots and celery. Bring to boil then reduce to low and simmer until vegetables are tender, about 15 minutes.
Remove from heat, add cream and water, stir to combine. Pour 1/2 mixture into a blender and process until smooth (cover lid of blender with a towel and hold down so the heat of the mixture will not blow the cover off and burn you); pour into a bowl.
Continue with remaining mixture; set aside. Using the same saucepain, heat the butter over medium heat until hot and bubbly; add the mushrooms and garlic; saute until lightly browned.
Add pureed vegetable mixture and parsley to mushrooms and cook, stirring occasionally until soup is thoroughly heated; 2-3 minutes. Do not boil, as the cream may curdle.
Originally Submitted
3/28/2010
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