Comfort Flower Soup

Creamy Cauliflower and Potato Soup



Ingredients:
2 Liters water
3 stock cubes or 1 can of chicken stock
1 head of fresh cauliflower - cleaned and finely chopped
1 medium onion - cleaned, left whole
5-7 fresh sage leaves - finely chopped
2-3 parsley sprigs with leaves - finely chopped
2 medium Yukon Gold potatoes - finely chopped
salt
pepper
bay leaf
1 garlic clove - cleaned, crushed
4 - 5 champignion mushrooms or crimini mushrooms (optional)

Make it:
1). Put the water on and while it comes up to a boil clean and chop all the ingredients.
2). Throw them in as you go.
Hint: Start with potatoes, Bullion Cubes or the can of stock.

3). Simmer the whole thing for about 30 minutes.
4). Check to make sure the potatoes are done.
5). Take out the whole onion and the bay leaf.

6). Blend it to make all the ingredients soft and creamy.

7). In a separate sauce pan - saute 4-5 small mushrooms in butter and parsley.

Ladle 6-8 oz into a bowl. Place some mushrooms on top. Add a delicious peace of toast on the side and eat up!