Cauliflower Soup

Directions

1. 1
   Cook head of cauliflower in salted water until tender (20 minutes).
2. 2
   Reserve 6 to 8 flowerets.
3. 3
   Mash the rest and add to hot stock.
4. 4
   Thicken with flour and butter.
5. 5
   Simmer a few minutes.
6. 6
   Beat egg yolks with cream.
7. 7
   Add a little at a time, stirring constantly. Season to taste.
8. 8
   Add whole flowerets and mushrooms.