Nutrition Information (per serving)
½ cup fresh cauliflower
1½ med sized potatoes, peeled and diced
1 lg carrot, thinly sliced, half moons
½ tsp minced garlic clove
5½ cups low-sodium chicken stock
¼ tsp freshly ground black pepper
1 tsp sea salt
¼ cup dried porcini mushrooms
2 Tbsp all-purpose flour
2 Tbsp canola oil
¼ tsp marjoram
- Cut cauliflower into small florets. In a large saucepan, combine cauliflower, potatoes, carrots, garlic, chicken stock, salt and pepper. Cook over medium heat until carrots are soft. While vegetable mixture is cooking, soak dry mushrooms in hot water for 10 minutes, then add to stock mixture.
- In a small sauté pan, combine flour and canola oil and cook over medium heat until the mixture is golden brown. Slowly add flour and oil mixture into the soup base, stirring constantly to prevent lumps. Add marjoram and simmer until soup is slightly thickened. Cook an additional 5 minutes.