I used to eat cream of mushroom soup a lot back in the day.
Then (whenever it was) I started trying to eat less soup in a can, I just sort of forgot about this soup. So sad.
But, I started thinking about it again recently, and having had such good luck making my other soups with a cauliflower base (faux-tato soup, & roasted red pepper soup) I suddenly realized I could have been eating cream of mushroom soup all this time! What wasted time!
Cream of Mushroom Soup
*You can also steam the cauliflower if you want. Simply place in a pot, add enough water to cover half way, and bring to a boil over medium heat. Turn it down, and let it simmer 5-7 minutes, until the cauliflower is tender. Add the onion and garlic to the mushrooms to sauté.
We've been enjoying a lot of soup with this fantastically cold, snowy, wintry weather! I'm fairly sick of shovelling our driveway, but I am not sick of soup!
I used the leftovers to make a meat & potato casserole with potatoes, meat, cheese, and this soup, which is so tasty, simple to make, and really customizable!
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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