I made this soup tonight for my husband and I and it was EXCELLENT! It was extremely easy to make and flavorful. I did substitute and low fat milk for whole milk and used a dried mixed bag of mushrooms instead of just the shitakes. The sherry vinegar was substituted for white cooking vinegar and it came out great! We also paired this with the roasted broccoli with garlic and anchovy recipe from cooking light.
Cauliflower Soup with Shiitakes
Pureed cauliflower creates a wonderfully creamy soup; meaty shiitakes add textural flair.
More From Cooking Light
Total: 35 Minutes
- Calories: 113
- Fat: 6.7g
- Saturated fat: 1.8g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 0.6g
- Protein: 5.5g
- Carbohydrate: 10.1g
- Fiber: 2.8g
- Cholesterol: 5mg
- Iron: 1.2mg
- Sodium: 357mg
- Calcium: 63mg
- 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
- 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.
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