Cauliflower Soup with Shiitakes

Name: Cauliflower Soup with Shiitakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons butter; 946 milliliters coarsely chopped cauliflower florets (about 1 medium head); 355 milliliters unsalted chicken stock (such as Swanson), divided; 2 teaspoons chopped fresh parsley; 2 teaspoons chopped fresh thyme; 0 teaspoons kosher salt, divided; 177 milliliters thinly sliced leek, white and light green parts only; 59 milliliters 2% reduced-fat milk; 1 teaspoon lower-sodium Worcestershire sauce; 4 teaspoons extra-virgin olive oil, divided; 1 teaspoon sherry vinegar; 99 grams package shiitake mushroom caps; 177 milliliters water; 0 teaspoons white pepper

Cauliflower Soup with Shiitakes might be just the soup you are searching for. This recipe makes 4 servings with 134 calories, 6g of protein, and 7g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of shiitake mushroom caps, water, chicken stock, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Heat a large saucepan over high heat.

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Sauce Pan

Add 2 teaspoons oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add leek; saut 1 minute.

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Leek

Add 1/8 teaspoon salt. Cover, reduce heat to low, and cook 5 minutes or until leeks are softened, stirring occasionally.

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Leek

Salt

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.

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Cauliflower

Stock

Thyme

Water

Place cauliflower mixture in a blender.

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Cauliflower

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to saucepan. Stir in remaining 1/4 teaspoon salt, milk, butter, and pepper. Keep warm.

Ingredients you will need

Butter