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Roasted Cauliflower Soup

Reviewed: Jan. 30, 2011
This is delicious! I made the following changes (mostly cause I didn't have a few of the ingredients) used 2 cans of cream of mushroom soup and two cans soy milk instead of reg. milk and chkn broth. Added fresh mushrooms and browned them with the onions. Added a few garlic cloves to the cauliflower in the oven. Used white wine instead of sherry. Mixed it all together and let it simmer for about 30 mins to soften a bit more, then blended it to make a smooth soup. Then I seasoned with salt, pepper, basil, garlic powder, thyme, and italian seasoning to taste. So good! Never thought nutmeg and cauliflower would go together so well. The white wine makes ALL the difference.
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