Cream of Cauliflower Soup 12 Feb 13

1 large head cauliflower
10oz milk
2 – 10oz cans cream of mushroom soup
1 – 4oz can sliced mushrooms
salt and pepper to taste
1 medium onion
2 tbsp butter

Steam cauliflower until done; drain. 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 a light boil. Add minced onion, mushrooms and seasonings. Cook about 10 minutes over medium heat, stirring occasionally.