Cauliflower, Potato, Wild Rice Soup

This soup is a little heartier than regular potato soup.  The wild rice gives the soup an interesting texture and nice color.


1 medium head of cauliflower, cleaned and cut in small pieces
½ cup white wine
2 large cloves garlic, minced
1 T. creamy Dijon mustard
2 large potatoes, peeled & diced
1 large yellow onion, diced
3 stalks celery, diced
2/3 cup shredded carrot
1 t. salt 
½ t. pepper
1 32 oz. box Emeril’s vegetable stock
1 ½ cup of wild rice, cooked
1 t. Better than Bouillon, vegetable base (optional)
3 t. parsley flakes
1 T. arrow root


Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.

In a small measuring cup, mix ¼ cup of wine, 1 clove of garlic, minced and creamy Dijon mustard.  Pour over cauliflower in a small bowl and mix well.  Place cauliflower on baking sheet, sprinkle with paprika and bake for 15 minutes.

Put the potatoes, onions, celery, carrots, salt and pepper in a large stock pot.  Cover the vegetables with enough water to cover all vegetables by a good inch or so.  Bring to a boil and cook on low for about 20 minutes until the potatoes are soft.  Take a potato masher and gently mash about 1/3 of the vegetables.  Do this in the pan; there is no need to do this in a separate bowl.

Add the cauliflower, vegetable stock, wild rice, bouillon, remaining wine and garlic and parsley flakes.  Next, whisk in the arrow root.  Cook over low for 30 more minutes and serve.