Cauliflower And Wild Rice Soup
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 medium onion, chopped 1 cup thinly sliced celery 1 cup sliced fresh mushrooms 1/2 cup butter or margarine 1/2 cup flour 2 to 3 cups vegetable or chicken broth 2 cups cooked wild rice 2 cups cauliflower florets, cooked 1 cup cream or non dairy substitute

Instructions

In a large saucepan, saute onion, celery and mushrooms in butter until tender. Sprinkle with flour. Stir to coat well. Gradually add chicken broth.
Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through. Do not boil.  Serves 4.

Serving Size

Serves 4

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .