Please consult the OU's guidelines for checking fruits and vegetables.

Cauliflower and Wild Rice Soup
Cauliflower and Wild Rice Soup Eileen Goltz | Meat, Dairy, or Pareve
1 hour 30 minutes
30 minutes
4 servings

  • You can make this soup meat by using chicken broth, margarine, and non-dairy creamer. It can be made dairy by using vegetable stock, butter, and regular creamer. To keep it pareve use vegetable stock, margarine, and non-dairy creamer.
Ingredients
  • 1 medium onion, chopped
  • 1 cup thinly-sliced celery
  • 1 cup sliced fresh mushrooms
  • ½ cup butter or margarine
  • ½ cup flour
  • 2 to 3 cups chicken or vegetable broth*
  • 2 cups cooked wild rice
  • 2 cups cauliflower florets, cooked
  • 1 cup cream or non-dairy substitute

Instructions
  1. In a large saucepan, saute onion, celery and mushrooms in butter until tender. Sprinkle with flour. Stir to coat well. Gradually add broth.
  2. Cook and stir until thickened. Stir in wild rice, cauliflower and cream until well blended. Cook gently until heated through.
    Do not boil.
  • * You can substitute chicken broth and make it meat if you use margarine instead of butter and a non-dairy creamer substitute.

Kashrut Instructions

CAULIFLOWER (Fresh & Frozen):

INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.

INSPECTION:

  1. Separate and remove cauliflower florets from the stem
  2. Examine several pieces of the cauliflower paying careful attention to the under part of the floret
  3. Wash thoroughly before using.
  4. Heads of cauliflower that are found to be infested are difficult to clean and should not be used

Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.