The base of this recipe, I found on www.allrecipes.com However, I altered things a bit. Im posting how I made it. The recipe can be cut in half. One bowl, roughly 1 1/2 cup- 2 cups lasted me from 930am until around 630pm. Never felt hungry.
Pressure cooker.
olive oil
2 onions, diced
1 lg or 2 sm green pepper, diced
4 cloves garlic, finely minced.
Saute.
Add in:
8 slices cooked turkey bacon
2 heads cauliflower, broken up
pint of mushrooms, broken up slightly
64 ounces chicken stock
Pressure cook for 15-20 min.
Release.
Stir in
1 QT half and half, or HWC. I used HWC.
4 c Shredded chedder
salt
black pepper- ample amount
diced shallot
Tobasco sauce
Squeeze of fresh lemon juice
Pinch of cayenne pepper, or not. - just use as you like.
I used quart and pint sized canning jars for storage in the fridge. Never dreamed one bowl would keep me so full for so long. Delish.