Cauliflower cream soup with mushrooms | Women's Weekly Food

Ingredients

• 20 gram butter
• 1 medium (150g) brown onion, chopped finely
• 1 clove garlic, crushed
• 2 medium (400g) potatoes, chopped coarsely
• 500 gram cauliflower, chopped coarsely
• 1 litre (4 cups) salt-reduced chicken stock
• 1 cup (250ml) water
• 2/3 cup (160ml) cream
• salt and freshly ground black pepper
• 30 gram butter, extra
• 100 gram swiss brown mushrooms, sliced thinly
• 2 cloves garlic, sliced thinly, extra
• 1/4 cup (20g) parmesan cheese flakes