CREAM OF CAULIFLOWER SOUP

1 HEAD OF CAULIFLOWER (washed and chopped)

2 CARROTS (sliced thinly)

1/2 CUP SLICED MUSHROOMS

1 MEDIUM ONION (chopped)

1/3 CUP CHOPPED BELL PEPPER

1/2 t FRESHLY GROUND BLACK PEPPER

1 TO 2 t BASIL

1 CAN CREAM OF MUSHROOM SOUP

1 CAN EVAPORATED MILK

1/2 CUP MILK

1 CUP PARMESAN CHEESE

2 T CORNSTARCH

Place vegetables in pot and cover with water and simmer until veggies just lose their crunch.

Add pepper, basil, cream of mushroom soup, evaporated milk, and Parmesan cheese. Cook on medium low for 5 to 10 minutes, Blend cornstarch into milk and mix well. Add to soup and cook 5 minutes. Salt to taste.

*I served this soup with my Chicken Biscuit Pizza Bread.