Mushroom Cauliflower Soup



Recipe(s) from THE SILVER PLATTER SIMPLE ELEGANCE: Effortless Recipes with Sophisticated Results
By Daniella Silver and Norene Gilletz

Artscroll/November 2016
pareve • passover • gluten-free • freezes well • yields 8 servings

Rich and rustic but light on calories, this dish has become a household favorite. The cauliflower adds that thick, creamy consistency so you can skip the cream you’d usually add to a mushroom soup.

1-2 Tbsp grapeseed oil
1 large onion, diced
4 cloves garlic, minced
(about 2 tsp)
6 cups button mushrooms, sliced
1 large head cauliflower, cored, cut into small florets
6 cups water or
vegetable broth
2 tsp kosher salt
freshly ground black pepper
1 tsp minced fresh thyme leaves, plus additional whole thyme leaves, for garnish

Heat oil in a large soup pot over medium heat. Add onion and garlic; sauté for 6-8 minutes, or until softened.
Add mushrooms; sauté for 5 minutes longer, until softened.
Stir in cauliflower, water, salt, pepper, and thyme; bring to a boil. Reduce heat. Simmer, partially covered, for 30-40 minutes, or until cauliflower has softened, stirring occasionally. Cool slightly.
Using an immersion blender, process soup until smooth. If soup is too thick, add a little water. Adjust seasonings to taste. Garnish with additional thyme leaves.
Norene’s Notes
Buying Tips: Look for thick, compact heads of cauliflower with creamy white florets.
Storage Tips: Store unwashed cauliflower in the refrigerator in an open or perforated bag, stem-side down, for up to a week. Pre-cut florets will stay fresh for 2-3 days.
Preparation: Don’t wash cauliflower until it’s ready to be used. Soak in salt water or vinegar and water to help force out any insects lodged between the florets. Remove outer leaves; then cut away the stalk with a sharp knife. Cut each cluster from the core, leaving a little bit of the stem with each cluster. Cut into florets.

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