Creamy Mushroom And Cauliflower Soup - cooking recipe

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)
Preparation
    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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