1 lg. head cauliflower
10 oz. milk
2 (10 oz.) cans cream of chicken soup
1 (4 oz.) can sliced mushrooms
Salt and pepper to taste
1 med. onion
2 tbsp. butter

Steam cauliflower until done. Drain well. Cut away excess stock. Mash or put in blender. Drain again and set aside.

In a 4 quart heavy pan, spoon in soup, add milk and butter and cook over medium heat until smooth. Add mashed cauliflower and bring to light boil. Add minced onion, mushrooms and seasonings.

Cook 8 minutes over medium heat, stirring occasionally. Can be stored in refrigerator in glass for up to one week. Makes half gallon.