Creamy Mushroom and Cauliflower Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
4 bowlss
- Serves:
- 4
ingredients
- 1 small head cauliflower (cut into florets)
- 2 tablespoons oil
- salt and pepper
- 1 tablespoon oil
- 2 leeks, thinly sliced
- 2 garlic cloves, chopped
- 1 lb mushroom, such as button sliced
- 1 teaspoon thyme, chopped
- 1⁄4 cup dry white wine
- 3 cups chicken broth
- salt and pepper
- 1 cup cream (or milk)
directions
- Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
- Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
- Meanwhile, heat the oil in a large sauce pan over medium heat.
- Add the whites of the leeks and and saute until tender, about 5 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.
- Add the greens of the leeks and saute until tender, about 5 minutes.
- Add the wine and deglaze the pan.
- Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
- Season with salt and pepper.
- Puree the soup until it reaches your desired consistency with a stick blender.
- Add the cream, return to a boil and remove from heat.
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RECIPE SUBMITTED BY
adopt a greyhound
United States