Mushroom, cauliflower, leek soup

2 c cauliflower florets
4 leeks (about 4c)
1 onion
1 c dried shiitake mushrooms
1 1/2 c crimini mushrooms
4 cloves garlic
5 tbsp butter
1 1/2 olive oil
2 c beef broth
4 c mushroom broth

Optional:
2 tbsp cornstarch
1/4 water

If interested in a thicker soup, dissolve cornstarch in cold water. Slowly stir into stock pot.

Puree more or less of the ingredients depending on how thick you prefer the soup.

Change up broth flavors depending on flavor or vegetarian preferences.

This base also lends itself to adding some potatoes, gnocchi, or pasta if you want some extra carbs.

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