Creamy Chicken Vegetable Soup

1 lb cooked chicken breast - shredded

1 head cauliflower - roughly chopped

1 C fresh green beans cut into 1/2 in pieces

2 celery sticks - diced

1/2 C mushrooms - chopped

1 small onion - diced

2 cloves garlic - minced

2 C chicken stock

1 C heavy whipping cream

1 Tbsp butter

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp rosemary

1. In a large pot or dutch oven, saute onions and celery in butter until soft. Add mushrooms and green beans, cook for 5 minutes until tender.

2. add all remaining ingredients, cover and cook 30 minutes until cauliflower is very tender.

3. salt and pepper to taste