Here we go again...

We stopped at Winco for groceries last weekend, and while we cruised the produce section, I had an inspiration. You may recall that, back in January of 2009, I posted a recipe for cauliflower and leek soup. This time, I was overcome by a desire for cream of mushroom soup. Remembering what a hit the cauliflower and leek soup was, I decided to expand my repertoire of mock cream soups.

Here is the recipe for my latest creation:

CAULIFLOWER AND MUSHROOM SOUP

1 head cauliflower
1/2 cup fat free sour cream
4 cloves crushed garlic, divided
1 large portabello mushroom chopped fine
8 oz. Baby Bella mushrooms chopped fine (or choose your favorite mushrooms)
1/2 cup diced onion
3 Tbs olive oil
2 cans (14 oz.) fat free chicken broth
1/4 tsp of smoked paprika (optional)
pinch of cayenne
salt to taste

PREPARE THE CAULIFLOWER MASHERS (Remember, you can use this recipe separately)

Separate the florets from a head of cauliflower and steam until fork tender. (I did this in the microwave.) Place steamed cauliflower in food processor. Add sour cream, salt and 1/2 of the garlic and process to a puree. Set aside. (If you choose to serve this as a mashed potato substitute, add 1 1/2 Tbs. butter and 1/4 cup cooked bacon bits during pureeing. Then place in a serving bowl and garnish with paprika and parsley sprigs.)

PREPARE THE SOUP.

Place chicken broth into a large pot and heat over a medium burner.

Saute onion, mushrooms and remaining garlic in olive oil until onion is transparent and mushrooms turn dark.

When the broth is hot, but not boiling, add the mashers and mushroom mixture to the broth. Add smoked paprika, cayenne and salt to taste. Mix well and allow to heat through, so the flavors meld. The final result should have the consistency of a cream soup. Serve hot. Makes about 7-8 cups.

Jill says this one is even better than the cauliflower and leek soup. I'm on the fence. I like both of them a lot.