Cauliflower Soup With Cremini Mushrooms And Walnut Oil Recipes

CAULIFLOWER SOUP WITH CREMINI MUSHROOMS AND WALNUT OIL

Steps:

• Place a large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.
• Add cauliflower and 5 cups water. Bring to a boil and simmer until cauliflower is tender, 5 to 7 minutes. Working in batches, use a blender or food processor to puree soup until very smooth. Return soup to pan, and place over medium heat. Stir in cream, adjust salt and season with pepper to taste.
• To serve, stir soup, or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each. Serve hot.

CREMINI MUSHROOM AND RICE SOUP

Steps:

• Rinse dried porcini mushrooms, then mince. Transfer to a large saucepan.
• Add chicken broth, rice, soy sauce, thyme, 1/4 teaspoon salt, and bay leaves to the saucepan; bring to a boil. Reduce heat and simmer until needed.
• Meanwhile, melt butter in a large Dutch oven over high heat. Add cremini mushrooms, onion, and 1/4 teaspoon salt; cook until all moisture has evaporated and mushrooms begin to brown, about 10 minutes. Stir in the broth-rice mixture and carrots; bring to a simmer.
• Cook until carrots and rice are tender, 7 to 10 minutes. Turn off heat and remove the bay leaves. Season with salt and pepper and serve.

PURPLE CAULIFLOWER SOUP WITH WALNUT OIL

Steps:

• In a medium saucepan, melt butter over medium-low heat, add leeks and cook until soft, about 5 minutes.
• Add cauliflower, potatoes, milk and salt and bring to a simmer.
• Cover and simmer on low heat until vegetables are soft, about 25 minutes. Do not boil.
• Remove the vegetables from the heat, let cool slightly and purée them in a blender, with an immersion blender or in a food mill. (If using an immersion blender, cover with a towel to avoid splattering.).
• If serving warm, reheat gently and serve with a drizzle of walnut oil.
• If serving cold, chill in the refrigerator before serving (also with walnut oil).

CREAMY CREMINI MUSHROOM SOUP

Steps:

• Heat oil in a Dutch oven or soup pot over low heat.
• Add in onion; cook/stir until soft and translucent, about 5-7 minutes.
• Add in thyme and cook for 1 minute.
• Stir in mushrooms; cover and steam until the mushrooms exude their moisture, about 5 minutes.
• Sprinkle flour over the mushrooms; increase heat to medium and cook, stirring, for 3-4 minutes.
• Gradually whisk in broth, scraping up any flour that clings to the pan.
• Simmer/stir occasionally, until thickened and smooth, 5-7 minutes.
• Combine sour cream and milk; whisk into the mushrooms.
• Season with salt and pepper; gently heat until the soup is hot but not boiling.
• Just before serving, stir in lemon juice and sherry (if using).

CAULIFLOWER SOUP WITH WHITE TRUFFLE OIL

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes.
• Working in batches, transfer soup to blender and purée until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt and pepper.
• Ladle soup into bowls. Drizzle truffle oil over. Garnish with chives.

CREAMY CREMINI MUSHROOM SOUP RECIPE - (4.5/5)

Steps:

• 1.Heat oil in a Dutch oven or soup pot over low heat. Add onion and cook, stirring until soft and translucent, 5 to 7 minutes. Add thyme and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes. 2.Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually whisk in broth, scraping up any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes. 3.Combine sour cream and milk; whisk into the mushrooms. Season with salt and pepper. Gently heat until the soup is hot but not boiling. Just before serving, stir in lemon juice and sherry (if using).