Cauliflower soup recipe

In a large pan fry a chopped onion a few minutes until soft and golden brown. Add a cube of vegetable stock, 2-3 dl/1 cup of creme fraiche/cooking yoghurt and about the same amount of mushroom soup/sauce (chanterelles preferably). Finely chop a cauliflower head and put in the pan. Add more liquid if it doesn't cover the cauliflower. Cook for 15-20 minutes. If it's not thick enough, add grated cheese at the end. Salt to taste. Also nice to fry fresh chanterelles and bacon or ham with the onion.