Winter

August 29, 2014

Cauliflower cream soup with mushrooms

This creamy and fragrant vegetable soup works well as a feel-good meal starter in spring and autumn, or as a classic winter warmer.

Cauliflower Cream Soup with Mushrooms

Serves 6

Prep

20M

Cook

30M

Total

50M

Women's Weekly Food

Ingredients

20 gram butter

1 medium (150g) brown onion, chopped finely

1 clove garlic, crushed

2 medium (400g) potatoes, chopped coarsely

500 gram cauliflower, chopped coarsely

1 litre (4 cups) salt-reduced chicken stock

1 cup (250ml) water

2/3 cup (160ml) cream

salt and freshly ground black pepper

30 gram butter, extra

100 gram swiss brown mushrooms, sliced thinly

2 cloves garlic, sliced thinly, extra

1/4 cup (20g) parmesan cheese flakes

Method

1.Heat butter in large pan; cook onion and garlic, stirring, until soft but not coloured.

2.Add potato, cauliflower, stock and water; bring to boil, then simmer, uncovered, for 20 minutes until vegetables are very soft.

3.Blend cauliflower mixture until smooth. Return soup to pan. Add cream, stir over low heat until hot. Season with salt and pepper.

4.Heat extra butter, fry mushrooms, stirring, about 5 minutes or until browned. Add extra garlic, stir until fragrant.

5.Serve soup sprinkled with mushrooms, cheese and pepper.

Soup suitable to freeze and microwave.
Note

Women's Weekly Food