Creamy Mushroom and Roasted Cauliflower Soup
(from SallyV’s recipe box)
I haven’t tried this yet, but I’m into making soups these days, and this sounds yummy.
Source: Closet Cooking
Prep time: 20 minutes
Cook time: 60 minutes
Serves 4 people
Categories: Soup
Ingredients
- 1 sm. cauliflower (cut into florets)
- 2 T. oil
- Salt and pepper to taste
- 1 T. oil
- 2 leeks, thinly sliced
- 2 cloves garlic, chopped
- 1 lb. cremini mushrooms, sliced
- 1 t. thyme, chopped
- 1/4 C. dry white wine
- 3 C. vegetable broth
- Salt and pepper to taste
- 1 C. cream (or milk)
Directions
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Preheat oven to 400°.
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Toss the cauliflower florets in 2 T. oil along with the salt and pepper and spread them in a single layer on a rimmed baking sheet. Roast until lightly golden brown, about 20-30 minutes.
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Meanwhile, heat 1 T. oil in a large saucepan over medium heat. Add the whites of the leeks and sauté until tender; add the garlic and sauté until fragrant. Add the mushrooms and thyme and sauté until the mushrooms are tender, about 10-15 minutes. Add the greens of the leeks and sauté until tender, about 5 minutes.
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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.
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Puree the soup until it reaches your desired consistency with an immersion blender. Add the cream, return to a boil and remove from heat.