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Cauliflower Soup with Shiitakes

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr
Hands-on time 35 mins
Total time 35 mins
Yield Serves 4
Pureed cauliflower creates a wonderfully creamy soup; meaty shiitakes add textural flair.

Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 3/4 cup thinly sliced leek, white and light green parts only
  • 3/8 teaspoon kosher salt, divided
  • 4 cups coarsely chopped cauliflower florets (about 1 medium head)
  • 1 1/2 cups unsalted chicken stock (such as Swanson), divided
  • 3/4 cup water
  • 2 teaspoons chopped fresh thyme
  • 1/4 cup 2% reduced-fat milk
  • 1 1/2 teaspoons butter
  • 1/4 teaspoon white pepper
  • 1 (3.5-ounce) package shiitake mushroom caps
  • 1 teaspoon lower-sodium Worcestershire sauce
  • 1 teaspoon sherry vinegar
  • 2 teaspoons chopped fresh parsley

Nutrition Information

  • calories 113
  • fat 6.7 g
  • satfat 1.8 g
  • monofat 3.8 g
  • polyfat 0.6 g
  • protein 5.5 g
  • carbohydrate 10.1 g
  • fiber 2.8 g
  • cholesterol 5 mg
  • iron 1.2 mg
  • sodium 357 mg
  • calcium 63 mg

How to Make It

  1. Heat a large saucepan over high heat. Add 2 teaspoons oil to pan; swirl to coat. Add leek; sauté 1 minute. Add 1/8 teaspoon salt. Cover, reduce heat to low, and cook 5 minutes or until leeks are softened, stirring occasionally. 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. Place cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on 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.

  2. Thinly slice mushroom caps. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan, and swirl to coat. Add mushrooms; sauté 6 minutes or until browned. Add remaining 2 tablespoons stock, Worcestershire sauce, and sherry vinegar. Cook 1 minute or until liquid is reduced and syrupy.

  3. Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture. Sprinkle evenly with parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.