Cream Of Mushroom And Cauliflower Soup
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- Servings: 10
- 1 (16 ounce) container fresh mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 head cauliflower, cut up into bite size pieces
- 2 (10 ounce) cans rotel tomatoes
- 1 (8 ounce) package reduced-fat cream cheese
- 4 ounces velveeta cheese
- salt and pepper
Recipe
- 1 place butter and olive oil in a large pot. add mushrooms and sauté until cooked down. add the cream cheese and stir until melted.
- 2 add the cauliflower and tomatoes and cook until tender.
- 3 stir in the velveeta so it has a nice creamy and cheese consistency and then with a stick blender, blend the soup to your liking.
- 4 i like mine with a few chunks in it. adjust salt and pepper to your taste. you can add almost any kind of vegetable to this. sometimes i just use broccoli and cauliflower and sometimes i add ground turkey and onions with out veggies to make a taco soup.
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