Studio755 Creamy Cauliflower Mushroom Soup Recipes

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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

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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