MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tuscan Cauliflower Soup
Categories: Vegetables, Poultry, Pork, Dairy, Mushrooms
Yield: 8 servings

4 c Fresh cauliflowerets
29 oz (2 cans) chicken broth
2 c Water
2 cl Garlic; minced
1 lb Italian sausage
1 c Sliced fresh mushrooms
1 c Heavy whipping cream
1/4 ts Pepper
1/2 lb Bacon; cooked, crumbled

In a large saucepan, combine cauliflower, broth, water
and garlic; bring to a boil. Simmer, uncovered, until
cauliflower is tender, 12-15 minutes.

Meanwhile, in a large skillet, cook sausage and
mushrooms over medium heat until sausage is no longer
pink, breaking up sausage into crumbles, 6-8 minutes.
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.

Heather Bewley, Bemidji, Minnesota

Makes: 8 servings (2-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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