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Creamy Cauliflower Soup
SUBMITTED BY:
Heather Kasprick
"'My aunt always made this smooth rich-tasting soup for me when I came to visit,' recalls Heather Kasprick of Keewatin, Ontario. 'I could smell it simmering as soon as I arrived, I think of her whenever I have a bowlful.'"
PREP TIME
15 Min
READY IN
15 Min
SERVINGS & SCALING
Original recipe yield: 9 servings
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INGREDIENTS
1 head cauliflower, broken into small florets
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cheddar cheese soup, undiluted
1 (14.5 ounce) can chicken broth
2 cups milk
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DIRECTIONS
Place cauliflower in a saucepan with 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.
Meanwhile, in another saucepan, combine soups, broth and milk; heat through. Drain the cauliflower; stir into soup.
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REVIEWS
MORE MEMBER REVIEWS
Reviewed on Sep. 27, 2007 by
Sarah
Very quick and easy to make, definitly great for people on a schedule. I found it tasted way too much like the mushrooms and was too liquid. Not the recipes fault, just not the way I thought it would be.
4 users found this review helpful
Reviewed on Dec. 18, 2006 by
Renee
Very good I liked it thanks for the recipe
1 user found this review helpful
Reviewed on Oct. 21, 2007 by
lenoirlady
Wonderful, rich and easy soup. I'll make this again and again all winter. Great basis for potato soup also. Thanks for sharing.
0 users found this review helpful
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