Cream of Sparassis Soup
Created by AndrewM, Friday, 05 November 2010 Average user rating vote imagevote imagevote imagevote image / 4 1 Users Voted

Basic, and yummy!

  • 1 lb. Cauliflower (Sparassis Crispa) Mushroom, cleaned and chopped
  • 1/4 C. yellow onions, chopped
  • 1/4 C. flour
  • 2 C. milk
  • 1 C. cream
  • 4 T. Butter
  • salt & white pepper to taste
  • Chopped parsley
  1. Saute the onions with two tablespoons of butter for couple of minutes.
  2. In a bag, shake the mushrooms with flour.
  3. Add the rest of the butter and mushrooms to the onions and saute till tender.
  4. Add milk and cream. Simmer for 1/2 hour, do not boil.
  5. Add salt and pepper to taste.
  6. Serve in a bowl and garnish with parsley.
Additional Tips

This soup tastes even better the next day.