Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cauliflower & Wild Rice Soup
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- #92912
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 medium onion, chopped
1 cup thinly sliced celery
1 cup sliced fresh mushrooms
1/2 cup butter
1/2 cup flour
1 quart chicken broth
2 cups cooked wild rice
2 cups cauliflower florets, cooked
1 cup light cream
directions
Fry onion, celery and mushrooms in butter until tender. Stir in flour until well coated.
Add chicken broth and cook until thickened. Add rice, cauliflower and cream. Heat through.
added by
MollyHill
nutrition data
Nutritional data has not been calculated yet.
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