Creamy Mushroom and Roasted Cauliflower Soup

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Last winter I printed off a good 20-some soup recipes that I intended to make. Unfortunately it got too warm before I was able to make them all. Ignoring the fact that I still had a ton to make, on a cooler day I went through my Google Reader printing off any soup recipe that I could find. This is one of those recipes.

A lot of people I know really like cauliflower and use it for just about everything. Personally, I think its just okay, which is why I've been determined to use it in as many recipes as possible to see if there is SOME way I really like it.

Creamy Mushroom and Roasted Cauliflower Soup
Slightly Adapted From: Closet Cooking
Yield: 4 servings
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Ingredients:
    • 1 medium head cauliflower, cut into florets
    • 3 tbs. olive oil, divided
    • 2 shallots, diced
    • 2 cloves garlic, minced
    • 6 green onion stems, diced, white parts divided
    • 1 lb. mushrooms, sliced
    • 3 cups chicken broth
    • 1 cup cream
    • 1/4 cup white wine
    • 1 tsp. thyme 
    • salt and pepper to taste
Directions:
1. Preheat the oven to 400. Line a large baking sheet with foil.
2. Toss the cauliflower in 1 1/2 tablespoons of the oil and season with salt and pepper. Spread out in a single layer on the baking sheet. Bake for 20-30 minutes or until lightly golden.
3. Heat the remaining oil in a large saucepan over medium heat. Add the shallots and the whites of the green onions and cook until soft, about 5 minutes.
4. Add the garlic, mushrooms, and thyme and cook until the mushrooms are tender, about 15 minutes.
5. Use the wine and a wooden spoon to deglaze the pan, then add the chicken broth and cauliflower. Bring to a boil and then reduce the heat and simmer for 30 minutes, covered.
6. Use a stick blender to puree the soup to your desired consistency. Add the green parts of the green onion and season with salt and pepper to taste.
7. Add the cream, bring to a boil and then remove from the heat. Serve immediately.


As much as I'm always looking for meals that don't include meat, I felt like this soup was missing something and bite-sized pieces of chicken would have really added to the flavor and texture of the soup.

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