Recipe by: Sylvia van de Snepscheut

Source: Family recipe

Serves: 4


  • 1 (big) cauliflower
  • 1 (big) potato – otherwise use 2 small ones
  • 150 g of mushrooms
  • 750 ml water
  • 2 blocks chicken broth
  • 125 ml creme fraiche or cream cheese
  • 25 g of fresh chives


  • Peel the potatoes and cut into cubes.
  • Cut the cauliflower into florets.
  • Put 750 ml water in a pan to put the cubes of potatoes and the cauliflower florets in.
  • Crumble the bouillon tablets above and let it cook for 15 minutes.
  • Clean the mushrooms and cut them into small pieces.
  • Heat the butter and toast the mushrooms about 5 minutes and let the moisture evaporate.
  • Season the mushrooms with salt and pepper.
  • Mash the cauliflower in the pan. Do not drain the 750 ml of cooking water from the pan first, leave it in the pan and use it to mash.
  • Melt the crème fraiche (or cream cheese) in to the soup by while stirring.
  • Cut the chives.
  • Add salt and pepper to your taste.
  • Share the soup over the plates / bowls.
  • Mix the chives with the mushrooms.
  • Divide the mushroom over the soup.

Download PDF version here: dutch-cauliflower-soup-with-mushrooms-sylvia-van-de-snepscheut