Creamy Cauliflower Soup with Sauteed Mushrooms
The English Kitchen
The English Kitchen
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Ingredients

  • 1 large cauliflower, about 3 pounds, trimmed and chopped
  • 1 large potato, peeled and chopped
  • 1 medium onion, peeled and chopped
  • fine seasalt and ground white pepper
  • 2 TBS butter
  • 4 TBS olive oil
  • 1 1/4 litre of chicken stock (5 cups)
  • 600 ml of full fat milk (2 1/2 cups)
  • 142 ml carton of double cream (a very generous 1/2 cup)
  • 250 g chestnut mushrooms, cleaned and sliced (about 1 pound)
  • freshly ground black pepper
  • 1 to 2 TBS chopped fresh chives

Instructions

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