CREAMY MUSHROOM AND CAULIFLOWER SOUP

Creamy Mushroom and Cauliflower Soup image

Provided by adopt a greyhound

Time 1h10m

Yield 4 bowlss, 4 serving(s)

Number Of Ingredients 12

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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.