| Servings | Prep Time | Cook Time |
| 6servings | 10minutes | 5minutes |
| Servings | Prep Time |
| 6servings | 10minutes |
| Cook Time |
| 5minutes |
Ingredients
- 6 oz Cauliflower florets small chunks
- 1/4 cup Parsley chopped fine
- 4 oz onion 1 small, yellow; chopped
- 14 oz White Mushrooms sliced
- 1 tbsp garlic 3 med. cloves
- 1/4 tsp Ground White Pepper
- 1 tsp Thyme: Ground 1
- 1/4 tsp Worcestershire Sauce
- 2-3 sprays olive oil
- 1 qt Beef Broth low fat
- 1/4 tsp Salt season to taste
- 1/4 cup Grated Parmesan Cheese optional
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Slice the onion into thin strips. Mince the garlic. Set aside.
- Chop the cauliflower florets into small pieces. Set aside, separate from onion/garlic.
- Slice the mushrooms.
- Heat the broth and the worcestershire sauce together in the soup pot. Bring to a boil.
- Meanwhile, heat a large fry pan then toss in the mushrooms, spraying lightly with olive oil and a sprinkle of salt.
- Saute until the mushrooms have browned, then set them aside.
- Stir fry the sliced onion and garlic in the fry pan, adding additional sprays of olive oil as needed.
- Half way through cooking, stir in the parsely, time, and white pepper.
- Once the onion-garlic mix is nearly done, stir in the mushrooms and reheat.
- Stir the cauliflower into the onion-mushroom mix. Once the mixture is hot, transfer the veggies to the soup pot.
- Bring the mix to a boil. Cover and simmer for ~10 minutes, until vegetables are tender.
- Add salt and fresh ground pepper to taste. Serve with grated Parmesan cheese.