Creamy Hungarian Cauliflower and Mushroom Soup"Tejszines Karfiolos Gombaleves” RECIPES are now BELOW

You must give this, “Creamy Hungarian Cauliflower and Mushroom soup” a try!
It’ll be the best you’ve ever had! This soup recipe will not be a disappointment to you or your family; neither will the promise of its taste, or the quick and easy preparation.
Further more, the blended flavours of the slightly thickened broth, cauliflower and mushrooms with the milky taste is indescribably delicious. If there’ll be even a bit of broth left in the plate, it will be finished by drinking it up, it will not be thrown down the drain, I’ll guarantee it. In any case, everyone will be asking for more and more.
Ingredients:
16 -18 white button mushrooms
1½ large finely diced white cooking onion
1 medium cauliflower, torn into small florets (about 6-7 cups)
2 tsp. Mazola Corn Oil or Grape Seed Oil
4 tbs. unsalted butter (bouillon cubes have enough salt)
Small pinch of salt very small because salt in the broth or cubes
1 ½ tbs. flour
¾ tsp. finely ground black pepper
¾ tbsp. parsley flakes
2 ½ to 3 beef bouillon cubes taste when dissolving if it is salty enough before adding more or 4 ½ cups of beef broth (I prefer cubes, to powder or liquid of any kind)
1 ½ cups 2 % milk
4 ½ cups boiling water- Leave off water if using beef broth. Where water is used, Replace and use 4 ½ cups Beef broth instead.
Preparation:
Remove the green leaves and the stems from the cauliflower.
Cut around the stem to break them into small spoon size florets and cover them with cold water.
Let them soak and set aside until you are ready to use them.
Clean the onions from the skins and finely dice them, set aside.
Brush the mushrooms lightly with a clean damp cloth and slice them ¼ inch thick
Boil 4 ½ cups of water and with a spoon stir well to dissolve the beef bouillons, set aside.
Cooking:
In a 3-quart saucepan or pot, over medium heat, warm the oil and butter for a few seconds before adding the onions with a pinch of salt.
Sauté for 2-3 minutes or until softened. It is important for the onions to stay shiny and truculent, but not browned. It should stay colorless.
Add mushrooms, stirring constantly and sauté for another 2-3 minutes until the water evaporates.
Push the mushroom to one side of the pot, and than sprinkle with the flour and continuously scrape to loosen the now mildly scorching, golden, light brown flour up from the bottom of the pot. This needs to happen and it is what is going slightly thicken it to give it that special flavour.
Keep scraping until there is nothing more to scrape and it looks dry, then slowly pour in a cup of the beef broth a bit at a time, and all the while still scraping the bottom to combine what is now the roux with the onions, and the mushrooms.
Add rest of broth (3 ½ cups) stir and leave it, still on medium heat to come to a slow boil.
When it does, add the cauliflower, and cook for only about 5-8 minutes, until slightly tender.
Add the milk and cook another 5 min. remove from heat.
Let rest 10 minutes before serving.
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