Creamy Cauliflower Soup With Garlic Mushrooms - cooking recipe

Ingredients

3 1/2 tbsp butter
1 None medium onion, finely chopped
2 cloves garlic, minced
1 lb potatoes, peeled, coarsely chopped
1 lb cauliflower, coarsely chopped
4 cups chicken stock
2/3 cup heavy cream
3.5 oz button mushrooms, thinly sliced
1/4 cup Parmesan cheese, shaved

Preparation

Heat 2 1/2 tbsp butter in a large saute pan. Sweat onion and 1 clove minced garlic until soft. Add potatoes, cauliflower, stock and 1 cup water. Bring to a boil, reduce heat and simmer, uncovered, for 20 mins, until vegetables are soft. Add heavy cream and puree. Season. Heat until warmed through.
Meanwhile, heat remaining butter in a frying pan. Saute mushrooms, stirring, for about 5 mins, until browned. Add remaining garlic and cook until fragrant.
Serve soup sprinkled with mushrooms and cheese.