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    You are in: Home / Recipes / Creamy Mushroom and Cauliflower Soup Recipe
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    Creamy Mushroom and Cauliflower Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

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    Ingredients:

    Serves: 4

    Yield:

    bowlss

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
    3. 3
      Meanwhile, heat the oil in a large sauce pan over medium heat.
    4. 4
      Add the whites of the leeks and and saute until tender, about 5 minutes.
    5. 5
      Add the garlic and saute until fragrant, about a minute.
    6. 6
      Add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.
    7. 7
      Add the greens of the leeks and saute until tender, about 5 minutes.
    8. 8
      Add the wine and deglaze the pan.
    9. 9
      Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
    10. 10
      Season with salt and pepper.
    11. 11
      Puree the soup until it reaches your desired consistency with a stick blender.
    12. 12
      Add the cream, return to a boil and remove from heat.

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    Nutritional Facts for Creamy Mushroom and Cauliflower Soup

    Serving Size: 1 (493 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 377.0
     
    Calories from Fat 273
    72%
    Total Fat 30.4 g
    46%
    Saturated Fat 13.2 g
    66%
    Cholesterol 66.3 mg
    22%
    Sodium 615.7 mg
    25%
    Total Carbohydrate 16.6 g
    5%
    Dietary Fiber 3.3 g
    13%
    Sugars 6.0 g
    24%
    Protein 10.5 g
    21%

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