Cauliflower Cream Soup with Mushrooms
Soup
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
Description
This creamy and fragrant vegetable soup works well as a feel-good meal starter in spring and autumn, or as a classic winter warmer.
Directions
Heat butter in large pan; cook onion and garlic, stirring, until soft but not coloured.
Add potato, cauliflower, stock and water; bring to boil, then simmer, uncovered, for 20 minutes until vegetables are very soft.
Blend cauliflower mixture until smooth. Return soup to pan. Add cream, stir over low heat until hot. Season with salt and pepper.
Heat extra butter, fry mushrooms, stirring, about 5 minutes or until browned. Add extra garlic, stir until fragrant.
Serve soup sprinkled with mushrooms, cheese and pepper.
Notes
Soup suitable to freeze and microwave.