I’m excited to share this recipe with you; I haven’t been coming up with much in the soup recipe department lately simply because I have so many great ones already that we rotate through regularly. I have however been meaning to work out a healthier version of the classic creamy mushroom soup and, in lieu of a bit of a mushroom kick I’ve been on lately, I finally have one to share! This soup is so easy to prepare, you can use any mix of mushrooms you like and the creamy base is from cauliflower not cream. Super healthy, very tasty and easy to prepare – perfect right? As for the mushroom kick, I’m still feeling it, planning on going on a little wild mushroom picking course soon too so I’m sure another post-able mushroom recipe or two will come about.
Large heavy bottom soup pot
Butter and/or Oil
5 cups of water and broth
2 medium heads of Cauliflower, stemmed, broken into pieces
3 cloves Garlic, crushed
1 large Sweet Onion, chopped
2 teaspoons Onion Powder
2 tablespoons, fresh Thyme
6 cups mixed fresh Wild Mushrooms, (chanterelles, girolles, trompettes de mort, shiitake, oyster ect), clean, coarsely chopped
1 small bunch fresh Parsley, chopped
1 lemon, juiced
Sea Salt and Ground Pepper to taste
Truffle Oil *optional but worth it
Italian Mascarpone Cheese or Greek Goat Yogurt *optional
First step to this recipe is to boil the cauliflower, place the broken up pieces into your pot then add 2-3 cups of water, enough to just cover the cauliflower then boil with a lid on until the cauliflower is well cooked and very mushy. Transfer to a blender or food processor and blend well. Set aside.
In a fry pan, heat butter or oil and fry up the mushrooms with a little sea salt until they are browned. Add chopped parsley, toss and set aside.
Rinse out the soup pot and return to the stove to medium-high heat, add some oil or butter and then sauté the garlic, onions and thyme until the onions are translucent.
Add onion powder, your broth (approximately one liter), the creamy cauliflower base and 1/3 to 1/2 of the sautéed mushroom mix, stir to combine and heat for 5 minutes to incorporate.
Return the soup to your blender or processor and blend until smooth. At this point you can add a cup or two more water or broth to adjust thickness.
Return to pot, adjust sea salt and pepper, and add lemon juice.
To serve, ladle into bowls, pile some of your sautéed mushrooms on top and drizzle with truffle oil.
If dairy is not an issue for you it is nice to add a dollop of Mascarpone cheese or even a scoop of Greek Goat Yogurt but again, this is totally optional.
I also served this with a piece of crusty bread……so delicious.