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