Creamy Mushroom And Cauliflower Soup Recipes

CREAMY CAULIFLOWER SOUP

Steps:

• In a Dutch oven, combine the broth, celery, onion and carrot. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add cauliflower; cover and simmer 15-20 minutes longer or until vegetables are tender. Cool slightly., Meanwhile, in a saucepan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , In a blender or food processor, process vegetable mixture in batches until smooth; return to pan. Stir in the cream, parsley, salt, dill, pepper and white sauce; heat through.

CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS

Steps:

• Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
• Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
• Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
• To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
• Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.

CREAMY MUSHROOM AND CAULIFLOWER SOUP

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.

CREAM OF MUSHROOM AND CAULIFLOWER SOUP

Steps:

• Place butter and olive oil in a large pot. Add mushrooms and sauté until cooked down. Add the cream cheese and stir until melted.
• Add the cauliflower and tomatoes and cook until tender.
• Stir in the Velveeta so it has a nice creamy and cheese consistency and then with a stick blender, blend the soup to your liking.
• I like mine with a few chunks in it. Adjust salt and pepper to your taste. You can add almost any kind of vegetable to this. Sometimes I just use Broccoli and Cauliflower and sometimes I add ground turkey and onions with out veggies to make a taco soup.