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Mushroom and cauliflower soup

Submitted by Sherice
This recipe is in category Soups and Sauces
About this recipe
Healthiness : (16 votes)
Difficulty:  3 out of 5 difficulty
Preparation Time: 10 min
Cooking Time: 30min
Number of servings: 4


Ingredients
  • 2-3 tbs Olive oil or butter
  • 700g / 1 1/2 lbs of button mushrooms
  • 1 head of cauliflower
  • 1 small handful of thyme
  • 2 bay leaves
  • 3 1/2 C / 825ml of vegetable or chicken stock or water if no stock is handy
  • 1 C / 250ml of single cream (or milk if you're watching the fat content)
Equipment
Knife, blender, spoon, bowl, etc
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Clean and roughly chop the mushrooms and cauliflower
  2. Simmer the olive oil or butter in a large soup pot over a medium heat, and add the mushrooms when the oil is hot
  3. Gently cook the mushrooms with the thyme and bay leaves, stirring occasionally, until they have begun to soften and give off some liquid
  4. Add the cauliflower and stir well
  5. Cover and cook at a low heat for about 20 minutes
  6. Uncover and add the stock or water, stirring and waiting until the liquid comes to the boil
  7. Turn off the heat and blend together the ingredients using either a hand blender or a full blender. Remove bay leaves and thyme stalks before blending.
  8. Add the cream or milk, and cook at a low heat for another couple of minutes
  9. Add salt and pepper to taste and serve with nice crusty bread
Mushroom and cauliflower soup - print view  Mushroom and cauliflower soup - print view

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