Rating: 3.5 stars
7 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 1

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

Robin Bashinsky
Recipe by Cooking Light November 2013

Gallery

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

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Chef'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.

Nutrition Facts

113 calories; fat 6.7g; saturated fat 1.8g; mono fat 3.8g; poly fat 0.6g; protein 5.5g; carbohydrates 10.1g; fiber 2.8g; cholesterol 5mg; iron 1.2mg; sodium 357mg; calcium 63mg.
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