Ingredients Jump to Instructions ↓

  1. 1 medium cauliflower cut into florets

  2. 3 stalks celery with ribs removed

  3. 1 small sweet onion

  4. 6 baby red potatoes quartered (skin on)

  5. Fresh portabella mushrooms sliced

  6. 2 qt chicken broth

  7. 1 cup light cream

  8. 1 tsp worcestershire sauce

  9. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Cook cauliflower, celery and onion in broth until very soft (approx 1 hour).

  2. Cup by cup, puree this mixture with a blender, food processor or similar appliance until very smooth (it's hot, so be careful!)

  3. Return pureed mixture to pot and add potatoes and cook till tender.

  4. Add the cream, worcestershire, and mushrooms. Heat about 10 minutes. Yield: serves 6 Notes: This recipe works great if you make your own broth, use bullion cubes or use canned broth! Stovetop or crockpot, you can't screw this recipe up. Leftovers reheat well even when frozen.


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