Monday, September 21, 2015

Creamy Mushroom and Roasted Cauliflower Soup

First, as usual, my photos are not those of a professional.  But if you love cauliflower and mushrooms, you absolutely have to try this.

First, the roasted cauliflower adds a lovely depth of flavor with the addition of mushrooms.  And leeks.  Oh yummm.  I added some sliced almonds to add another texture.
Also, if you're just looking for a wonderful cauliflower side dish, just roast the cauliflower per directions.

See the original post (below) for better photos and a much more eloquent description.


1 small head cauliflower (cut into florets)
2 Tbsp oil
S&P to taste
1 Tbsp oil
2 leeks, thinly sliced (some reserved for garnish, if desired)
2 tsp minced fresh garlic
1 pound of mushrooms (button, cremini, wild, sliced, some reserved for garnish, if desired)
1 tsp fresh thyme, chopped (some reserved for garnish, if desired)
1/4 cup dry white wine
3 cups vegetable or chicken stock/broth
S&P to taste
1 cup cream (or milk)
sliced almonds, optional

Toss the cauliflower florets in the oil along with the S&P and arrange them in a single layer on a large baking sheet.

Roast the cauliflower in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.

Meanwhile, heat the oil in a large sauce pan over medium heat.  Add the white 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 S&P.

Puree the soup until it reaches your desired consistency with a stick blender (I used my Vitamix).

Add the cream (or milk), return to a boil and remove from heat.

Garnish, if desired, with some of the mushrooms, cauliflower, almonds (if using), and thyme.

Recipe Source:

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