Ingredients
Method
1.Heat butter in large pan; cook onion and garlic, stirring, until soft but not coloured.
2.Add potato, cauliflower, stock and water; bring to boil, then simmer, uncovered, for 20 minutes until vegetables are very soft.
3.Blend cauliflower mixture until smooth. Return soup to pan. Add cream, stir over low heat until hot. Season with salt and pepper.
4.Heat extra butter, fry mushrooms, stirring, about 5 minutes or until browned. Add extra garlic, stir until fragrant.
5.Serve soup sprinkled with mushrooms, cheese and pepper.
Soup suitable to freeze and microwave.
Note