Cauliflower Soup with Shiitakes

Photo: Brian Woodcock; Styling: Mary Clayton Carl, Cindy Barr

Pureed cauliflower creates a wonderfully creamy soup; meaty shiitakes add textural flair.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 35 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

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

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.

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