Cauliflower-Cream of Mushroom Soup

Ingredients

  • 2 Tbsp olive oil
  • 1 small head of cauliflower or riced cauliflower
  • salt and pepper to taste
  • 3 Tbsp butter plud 1 tbsp olive oil
  • 2½ pounds portabello mushrooms
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 cup dry white wine (I used cooking wine)
  • 3-4 cups chicken stock, or vegetable or mushroom stock
  • ¼ cup finely chopped fresh parsley

Instructions

  • Preheat oven to 400 F. Roughly chop cauliflower into large florets. Toss in 1-2 tsp of olive oil, season with salt and pepper, and arrange in an even layer on a 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 1 tablespoon olive oil over medium high heat in a large thick-bottomed pot. Once the butter is sizzling, add the mushrooms, 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 mushrooms 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.

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