1 lg. head cauliflower
2 c. chicken stock or broth
2 cans cream of chicken soup
1/2 c. fresh mushrooms, sliced
4-6 oz. cheddar cheese, shredded
1 tbsp. chopped parsley
1/4 tsp. garlic powder
Salt & pepper to taste

Clean and cut cauliflower into pieces. Put in large kettle and add chicken stock. Bring to simmer and cook about 3 minutes or until cauliflower is barely tender. Add chicken soup, mushrooms, cheese, parsley, garlic powder, salt and pepper. Stir until cheese is melted. Simmer 5 more minutes.