Creamy Mushroom And Cauliflower Soup Recipes

CREAMY MUSHROOM AND CAULIFLOWER SOUP

Creamy Mushroom and Cauliflower Soup image

Make and share this Creamy Mushroom and Cauliflower Soup recipe from Food.com.

Provided by adopt a greyhound

Categories Low Protein

Time 1h10m

Yield 4 bowlss, 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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.

Nutrition Facts : Calories 377, Fat 30.4, SaturatedFat 13.3, Cholesterol 66.3, Sodium 615.8, Carbohydrate 16.7, Fiber 3.3, Sugar 6, Protein 10.6

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