Cream of Mushroom Soup

2 cups cauliflower, chopped
1 cup chicken broth
1/4 cup carrot, sliced very thin
1/4 cup celery, sliced thin
1/4 cup onion, diced
1/2 cup heavy whipping cream
1/2 cup water
2 cups mushrooms, sliced

Have everything pre-cut before starting.
When vegetables in broth is done I remove it from heat and let it cool as I cook the mushrooms, that way when I put in blender is isn't piping hot. When the mushrooms are done is when I puree the vegetable broth mix and then pour back into pot, go to stove and dump the mushrooms into the pot then mix and heat up.

In a 2 1/2 quart pot, combine cauliflower, broth, onion, carrot, and celery. Bring to a boil then reduce heat to low and simmer until vegetables are tender — about 15-20 minutes. Stir them occasionally.

Remove from heat, add cream and water; stir to combine. Pour the mixture into a blender and process until smooth.

Spray a pan with cooking spray and cook over medium heat until hot and bubbly; add the mushrooms sauté until lightly browned.

Put puréed vegetable mixture back in pot, then add mushrooms and cook, stirring occasionally until soup is thoroughly heated; 2 to 3 minutes.
Now its ready to serve. Enjoy

Serving Size: makes 4 1/2-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SISHARE.