DH says that he likes to eat soup in the winter, but there are times when I just want the flavors of this one. It’s creamy, hearty, and very low in carbs and fat (as long as you use lowfat milk). It takes only 30 minutes to make, so it's a good one to cook on a weeknight after work.
Sopa de Coliflor y Champinones (Cauliflower and Mushroom Soup)
2 c cauliflower (about half of a medium head)
3 t butter
2 T minced onion
2 c sliced mushrooms
2 T flour
1/2 t salt
1/4 t white pepper
2 beef bouillon cubes or 2 t beef soup base
3 1/2 c milk
2 T chopped parsley (optional)
Wash and drain cauliflowerets. Slice the larger ones. Cook in boiling salted water 8 minutes or until barely tender. Drain and mashl slighlty. Melt butter in a large saucepan. Add onion and mushrooms. Cook until onion is tender but not browned. Stir in flour, cook 1 minute. Add salt, white pepper, bouillon cubes and milk. Cook and stir until hot and slightly thickened. Add cauliflowerets. Cook until heated through. Serve at once. Serves 4
I always serve this with cornbread or crusty French rolls.
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