Creamy Cauliflower Soup with Mushroom Ragout – Recipe Image 1
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Creamy Cauliflower Soup with Mushroom Ragout – Recipe

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Soup….there is nothing like a steamy bowl on a chilly day.  I am a fan of pureeing fresh vegetables into soup for many reasons; 1) it’s easy 2) inexpensive and 3) you get more veggies in your diet.  Cauliflower is an excellent choice in the winter months because you can find it everywhere and it makes the most deliciously creamy soup without having to add much to it.

This recipe, Creamy Cauliflower Soup with Mushroom Ragout is great for dinner because it is filling and simple to make.  One head of cauliflower and a few mushrooms and dinner is served.  I hope you like it as much as I do.

 

 

Ingredients

1 head fresh cauliflower or 2 bags frozen, thawed – cut into florets

5 large mushrooms – crimini, shitake or button

1 1/2 large white onions, diced

1 clove garlic

3 cups chicken broth or vegetable

1/4 cup white wine, optional

1 tablespoons cream + 1/4 cup, optional

1 sprig fresh rosemary

4 tablespoons butter, divided

olive oil

salt

pepper

 

To Prepare:

1.  In a large pot, combine 3 tablespoons butter, 1 tablespoon olive oil, 1 onion diced and cauliflower.  Turn heat onto medium high and saute cauliflower until edges are lightly golden, about 5 minutes.

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2.  Next, add 1 teaspoon salt and chicken broth to the pot and stir until combined.

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3.  Cover the pot with the lid slightly cracked and turn the heat to low and cook until cauliflower is very tender, about 15 minutes.

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4.  While the cauliflower is cooking, take the other 1/2 onion, 1 clove of garlic and mushrooms and slice.

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5.  Place the mushrooms, garlic and onions into another small sauce pot with the remaining 1 tablespoon of butter.  Saute on medium until soft, about 7 minutes.

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6.  Remove the rosemary from the stem and chop finely.  Then, add it to the mushroom mixture.

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7. Next, add the white wine or water and stir to combine.  Continue to cook for 3 minutes until liquid is reduced.

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8.  Add the tablespoon of cream to the mushrooms and stir.  Continue to cook on low heat for 2 minutes.

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9.  Ladle the hot cauliflower mixture into a blender and add 1-2 cups water, depending upon how thick you prefer your soup.

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10.  Puree the cauliflower mixture until cream and smooth.  You may need to do this in batches depending upon the size of your blender.  Pour the creamy soup back into the pot and salt and pepper to taste.  Add the 1/4 cup cream, if desired and keep the soup on low heat to stay warm.

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11.  To serve, ladle soup hot soup into a bowl and top with mushroom ragout.

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12.  Drizzle with good olive oil, Enjoy!

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