Recipes

2 onions, chopped

1 garlic clove, quartered

1 celery stalk, chopped

1 bay leaf

1/4 teaspoon nutmeg

10 ounces canned chicken stock, sodium reduced

1 head cauliflower, chopped

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons fresh chives, chopped

2 cups wild mushrooms

1-2 tbsp snipped chives

Sautee the mushrooms and set aside.

In large saucepan, combine onions, garlic, celery, bay leaf, nutmeg, chicken stock and 3 cups water; bring to boil.

Reduce heat to medium; cover and simmer for 15 minutes.

Add cauliflower; cover and cook for 15 minutes or until cauliflower is tender.

Remove and discard bay leaf.

Puree soup in food processor or blender in batches.

Whisk in milk, salt and pepper until smooth.

Return to saucepan; heat through.

Sprinkle with sauteed wild mushrooms & chives