Soups & Stewsclosetcooking
Creamy Mushroom and Roasted Cauliflower Soup
A creamy wild mushroom soup that is thickened with roasted cauliflower.
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 10 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
- blender
📝 Preparation Steps
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.
oil1 tablespoon
2
Roast the cauliflower in a preheated 400F/200C oven until lightly golden brown, about ⏱️ 20-30 minutes.
3
Meanwhile, heat the oil in a large sauce pan over medium heat.
oil1 tablespoon
4
Add the whites of the leeks and and saute until tender, about ⏱️ 5 minutes.
leeks, thinly sliced2
5
Add the garlic and saute until fragrant, about a minute.
garlic, chopped2 cloves
6
Add the mushrooms and the thyme and saute until the mushrooms are tender, about ⏱️ 10-15 minutes.
thyme, chopped1 teaspoon
7
Add the greens of the leeks and saute until tender, about ⏱️ 5 minutes.
leeks, thinly sliced2
8
Add the wine and deglaze the pan.
9
Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for ⏱️ 30 minutes.
10
Season with salt and pepper.
11
Puree the soup until it reaches your desired consistency with a stick blender.
12
Add the cream, return to a boil and remove from heat.
cream (or milk)1 cup
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