Tuscan Cauliflower Soup

• 4 cups fresh cauliflowerets (about 14 ounces)
• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 cups water
• 2 garlic cloves, minced
• 1 pound bulk Italian sausage
• 1 cup sliced fresh mushrooms
• 1 cup heavy whipping cream
• 1/4 teaspoon pepper
• 1/2 pound bacon strips, cooked and crumbled

1. In a large saucepan, combine cauliflower, broth, water and garlic; bring to a boil. Simmer, uncovered, until cauliflower is tender, 12-15 minutes.
2. Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Remove with a slotted spoon; drain on paper towels.
3. Add sausage and mushrooms to cauliflower mixture; return to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in cream and pepper; heat through. Serve with bacon.

fresh cauliflowerets, chicken broth, water, garlic, italian sausage, mushrooms, heavy whipping cream, pepper, bacon

Taken from www.tasteofhome.com/recipes/tuscan-cauliflower-soup/ (may not work)