Mushroom, cauliflower, leek soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 c cauliflower florets4 leeks (about 4c)1 onion1 c dried shiitake mushrooms 1 1/2 c crimini mushrooms4 cloves garlic5 tbsp butter1 1/2 olive oil2 c beef broth4 c mushroom brothOptional: 2 tbsp cornstarch1/4 water
Toss cauliflower and garlic with olive oil
Roast at 425 until tender (about 20 min)
While above is roasting:
Chop leeks, onion, mushrooms
Melt butter in a stock pan
Add leeks, onion, mushrooms to butter
Cook on med until tender (about 10 min)
Add broth to stock pot. Simmer on low.
When cauliflower/garlic is roasted, puree cauliflower, garlic, and 2.5c of the stock/vegetables.Add puree back into stock pot and continue to simmer until serving.
If interested in a thicker soup, dissolve cornstarch in cold water. Slowly stir into stock pot.
Serving Size: Makes 9 1 c servings
Roast at 425 until tender (about 20 min)
While above is roasting:
Chop leeks, onion, mushrooms
Melt butter in a stock pan
Add leeks, onion, mushrooms to butter
Cook on med until tender (about 10 min)
Add broth to stock pot. Simmer on low.
When cauliflower/garlic is roasted, puree cauliflower, garlic, and 2.5c of the stock/vegetables.Add puree back into stock pot and continue to simmer until serving.
If interested in a thicker soup, dissolve cornstarch in cold water. Slowly stir into stock pot.
Serving Size: Makes 9 1 c servings
Nutritional Info Amount Per Serving
- Calories: 95.9
- Total Fat: 4.6 g
- Cholesterol: 3.5 mg
- Sodium: 450.0 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.1 g
- Protein: 1.8 g
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