Author Notes
Instead of cream, I pureed cooked cauliflower with onions, garlic, celery and some of the mushrooms to make a really ‘creamy’ texture that’s pretty amazing. Most of the mushrooms I slice and sauté to add to the pureed veggie’s to keep the texture and bite of the mushroom. —Steven Thompson
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Ingredients
- Base of the soup
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2 tablespoons
olive oil
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1 cup
chopped onion
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1/3 cup
chopped celery
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16 ounces
sliced baby portobello mushrooms
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1 1/2 tablespoons
chopped garlic
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1
cauliflower, stem removed, chopped
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salt and pepper to taste
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1 quart
Vegetable stock (amount of stock varies depending on the size of the cauliflower)
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1 1/2 cups
white wine (I used Sauvignon blanc) not too sweet
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fresh parsley as garnish
- Sauteed mushrooms
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1 1/2 pounds
sliced baby portobello mushrooms
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1 tablespoon
dried thyme
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salt and pepper to taste
Directions
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-In the sauce pan, over medium high heat, add:
2 Tablespoons olive oil,
1 chopped onion,
1 stalk celery, diced
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-Sauté until onions are just softened, add:
2 8-ounce containers of mushrooms (rinsed),
4 cloves garlic, crushed / chopped,
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-Sauté until mushrooms begin to release their juices, add:
1 cauliflower, stem removed, roughly chopped
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-Reduce heat to medium low, cover and steam about 15-20 minutes
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-Reserve 1 pint of stock until after you puree the veggies. Depending on the size of your veggies, you may need less stock. Add as much as you’d like for desired thickness.
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-Remove from heat, add some veggies and some stock to a blender or food processor, only half full, blending hot ingredients can be dangerous so use an oven mitt or kitchen towel to hold lid, carefully pulse then puree veggies until smooth and creamy.
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-Repeat until all the soup is pureed
-Salt and pepper to taste
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MEANWHILE: This can be done simultaneously with the puree:
-Heat the skillet to high
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-Add remaining mushrooms,
1 tablespoon dry thyme,
salt and pepper to taste
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-When mushrooms are browned and all of their liquid is dry, add to the puree.
Place in a bowl and sprinkle with chopped fresh parsley.
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