Cauliflower-Cream of Mushroom Soup
Try this Cauliflower-Cream of Mushroom Soup recipe, or contribute your own.
Try this Cauliflower-Cream of Mushroom Soup recipe, or contribute your own.
- 1 cup dry white wine
- 3 cloves garlic minced
- salt and pepper to taste
- 1 large onion finely chopped
- 1 tablespoon fresh thyme leaves
- 2 tbsp olive oil (divided)
- 1 small head of cauliflower
- 3 tbsp butter or coconut or olive oil if desired)
- 21/2 pounds mixed mushrooms (i used cremini portabello, & shiitake)
- 4 cups chicken stock or vegetable or mushroom stock)
- 1/4 cup finely chopped fresh parsley
- Carbohydrate 12.622742403634 g
- Cholesterol 9.60000000811536 mg
- Fat 3.87764614717766 g
- Fiber 0.1854699648818 g
- Protein 8.32137297830593 g
- Saturated Fat 1.03437179960272 g
- Serving Size 1 1 serving (1129g)
- Sodium 472.137252910648 mg
- Sugar 12.4372724387522 g
- Trans Fat 0.280549491873077 g
- Calories 128 calories
Step-by-step
- Preheat oven to 400 F. Roughly chop cauliflower into large florets. Toss in 1 tablespoon of olive oil, season with salt and pepper, and arrange in an even layer on a parchment lined baking sheet. Roast for 30 minutes and set aside to cool.
- Meanwhile, roughly chop your mushrooms, removing and discarding any thick woody stems (especially the stems of portobello and shiitake). Heat butter and remaining 1 tablespoon olive oil over medium high heat in a large thick-bottomed pot. Once the butter is sizzling, add the mushrooms and thyme, lightly season with salt and pepper, and stir to coat. Cook the mushrooms until they have released most of their liquid. Remove two cups of the cooked mushrooms, letting liquid drain back into pot, and set aside.
- Add the onions and the garlic, and cook for about a minute. Add the white wine, chicken stock, and half of the chopped parsley. Bring to a simmer and cook, uncovered, for 15 minutes. Remove from heat and add the roasted cauliflower.
- Using an immersion blender or working in batches with a standing blender, purée the soup until completely smooth and silky. Return the pot to the stove, add the reserved cooked mushrooms and remaining chopped fresh parsley. If the soup is too thick, add a bit more stock to thin to the desired thickness. Taste and adjust seasoning if necessary and bring back up to a simmer before serving.
When working with a single heavy-bottomed pot and an immersion blender, managing moisture control is the primary challenge in creating a velvety vegetable puree. Roasting the cauliflower at 400 degrees Fahrenheit for 30 minutes develops deep Maillard notes before it ever hits the broth.
- Trim woody stems from portobello and shiitake mushrooms entirely, as fibrous caps will disrupt the silky texture of the final purée.
- Cook the mushrooms in a combination of butter and olive oil over medium-high heat until they release and completely evaporate their natural liquids.
- Reserve two cups of cooked mushrooms before adding liquids to maintain distinct textural contrast in each bowl.
- Substitute coconut oil directly for butter at a one-to-one ratio if adapting the recipe for dairy-free preferences, though this will introduce a subtle tropical aroma.
- Blend the soup in batches using a standing blender rather than an immersion model if absolute silkiness is required.
Thin the mixture with additional stock only after the initial blending phase to prevent unwanted splattering. Return the pot to a gentle simmer before serving to marry the flavors.
