 | | Directions |
- Bring chicken broth to boil in stock pot or large sauce pan.
- Drop in florets and lemon. Cover and simmer until florets are tender, about 5-6 minutes.
- Remove lemon. Turn heat to low.
- In skillet, heat oil over medium heat. Saute onion, carrots, celery and mushrooms until onions are soft.
- Whisk in the flour.
- Whisk in 2 ladles full of the cauliflower broth. Stir until smooth and thickened.
- Add all back into cauliflower soup.
- Add seasonings.
- Cover and simmer 15 minutes.
- Serve hot.
- Use an immersion blender or food processor if you would like a smoother soup.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: stock pot, skillet
Servings: 6
|  | | Ingredients | | - | | 1 cauliflower head, trimmed with florets separated and cut into bite sized pieces |
| - | | 49 ounces chicken broth |
| - | | 1/2 lemon |
| - | | 4 tablespoons olive oil |
| - | | 1 onion - chopped |
| - | | 2 carrots - diced |
| - | | 2 stalks celery - with tops, finely chopped |
| - | | 8 mushrooms - sliced (Optional) |
| - | | 2 tablespoons flour |
| - | | 1 teaspoon Beau Monde seasoning |
| - | | 1 teaspoon rosemary - fresh, chopped |
| - | | salt and pepper - to taste |
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