Ingredients

• 1 hd cauliflower, florets
• 1/2 C sweet onion, chopped
• 1 cl garlic, minced
• 1 ea potato, peeled and cubed
• 28 oz vegetable or chicken broth
• 1 T Dijon mustard
• 1/2 t white pepper
• 2 C half-and-half
• 4 oz goat cheese, crumbled
• 2 T fresh dill, chopped
• 1 C mushrooms, sauteed in butter and garlic powder
• Parmesan crisps

Instructions

1. Saute the onion and garlic in olive oil, then add the broth, cauliflower, potato, mustard and white pepper, then simmer, covered, until the vegetables are tender.
2. Remove from heat and add the half-and-half and cheese. Process the soup in a blender until smooth, stir in the mushrooms, and reheat if needed.
3. Garnish with Parmesan crisps and serve hot.

adapted from: tasteofhome.com

Contributed by: Skip