Tuscan Cauliflower Soup

Sounds great for this cold winter.

Recipes, Recipes, Recipes

Tuscan Cauliflower Soup

Ingredients
4 cups fresh cauliflowerets (about 14 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cups water
2 garlic cloves, minced
1 pound bulk Italian sausage
1 cup sliced fresh mushrooms
1 cup heavy whipping cream
1/4 teaspoon pepper
1/2 pound bacon strips, cooked and crumbled

Directions
In a large saucepan, combine cauliflower, broth, water and garlic;

bring to a boil. Simmer, uncovered, 12-15 minutes or until cauliflower is tender.

Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels.

Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon. Yield: 8 servings (2-1/2 quarts).

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