Best Studio755 Creamy Cauliflower Mushroom Soup Recipes

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.

CREAMY CAULIFLOWER SOUP WITH CORN AND MUSHROOMS

Steps:

• Place the broth, potato, carrot, cauliflower, onion and garlic cloves together in a medium soup pot. Bring to boil and cook for 15 minutes or until the potatoes and cauliflower are tender.
• Place the vegetables along with some broth in a blender and puree until smooth. Do this in batches if need be to avoid splattering.
• Put the pureed vegetables back in the pot and put on low heat.
• Add the remaining ingredients except for the spring onions and cheddar and cook until the mushrooms are done.
• When the mushrooms are tender add the green onions, salt and pepper to taste, stir, and then ladle into bowls and top with 1/2 oz of cheddar per bowl. Enjoy!