Creamy Cauliflower-Mushroom Soup - Kosher.com
I always crave a warm and filling potato soup, but don’t allow myself to make it too often. I feel like it’s not really a diet-friendly
Ingredients
- 1 large Spanish onion, diced
- 16 ounces (450 grams) baby portobello mushrooms, peeled and sliced
- oil, for sauteing
- 8 cups water
- 2 (24-ounce/680-gram) bags Beleaf Frozen Cauliflower Florets
- 2 potatoes, diced
- 1/4 cup Baron Herzog Chenin Blanc or other white wine
- 2 tablespoons chicken soup mix
- dash of thyme
- 1/2 teaspoon garlic powder
- salt, to taste
- pepper, to taste
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