Cauliflower Soup With Shiitakes Recipe

Name: Cauliflower Soup With Shiitakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons extra-virgin olive oil, divided; 3/4 cup thinly sliced leek, white and light green parts only; 3/8 teaspoon kosher salt, divided; 4 cups coarsely chopped cauliflower florets (about 1 medium head); 1 1/2 cups unsalted chicken stock (such as Swanson), divided; 3/4 cup water; 2 teaspoons chopped fresh thyme; 1/4 cup 2% reduced-fat milk; 1 1/2 teaspoons butter; 1/4 teaspoon white pepper; 1 (3.5-ounce) package shiitake mushroom caps; 1 teaspoon lower-sodium Worcestershire sauce; 1 teaspoon sherry vinegar; 2 teaspoons chopped fresh parsley

Servings: persons

4 teaspoons extra-virgin olive oil, divided
3/4 cup thinly sliced leek, white and light green parts only
3/8 teaspoon kosher salt, divided
4 cups coarsely chopped cauliflower florets (about 1 medium head)
1 1/2 cups unsalted chicken stock (such as Swanson), divided
3/4 cup water
2 teaspoons chopped fresh thyme
1/4 cup 2% reduced-fat milk
1 1/2 teaspoons butter
1/4 teaspoon white pepper
1 (3.5-ounce) package shiitake mushroom caps
1 teaspoon lower-sodium Worcestershire sauce
1 teaspoon sherry vinegar
2 teaspoons chopped fresh parsley

1
Heat a large saucepan over high heat. Add 2 teaspoons oil to pan; swirl to coat. Add leek; saute 1 minute. Add 1/8 teaspoon salt. Cover, reduce heat to low, and cook 5 minutes or until leeks are softened, stirring occasionally. Add cauliflower, 1 cup and 6 tablespoons stock, 3/4 cup water, and thyme. Bring to a boil; cover, reduce heat, and simmer 7 minutes or until cauliflower is very tender.
2
Place cauliflower mixture in a blender. Blend until smooth. Return to saucepan. Stir in remaining 1/4 teaspoon salt, milk, butter, and pepper. Keep warm.
3
Thinly slice mushroom caps. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan, and swirl to coat. Add mushrooms; saute 6 minutes or until browned. Add remaining 2 tablespoons stock, Worcestershire sauce, and sherry vinegar. Cook 1 minute or until liquid is reduced and syrupy.
4
Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture. Sprinkle evenly with parsley.

286

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 teaspoons extra-virgin olive oil, divided, 3/4 cup thinly sliced leek, white and light green parts only, 3/8 teaspoon kosher salt, divided, 4 cups coarsely chopped cauliflower florets (about 1 medium head), and more.

Yes, Cauliflower Soup With Shiitakes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Soup With Shiitakes

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