Creamy Mushroom And Cauliflower Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 small head cauliflower (cut into florets)
• 2 tablespoons oil
• salt and pepper
• 1 tablespoon oil
• 2 leeks, thinly sliced
• 2 garlic cloves, chopped
• 1 lb mushroom, such as button sliced
• 1 teaspoon thyme, chopped
• 1/4 cup dry wine
• 3 cups chicken broth
• salt and pepper
• 1 cup cream (or milk)

Recipe

• 1 toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
• 2 roast the cauliflower in a preheated 400f oven until lightly golden brown, about 20-30 minutes.
• 3 meanwhile, heat the oil in a large sauce pan over medium heat.
• 4 add the whites of the leeks and and saute until tender, about 5 minutes.
• 5 add the garlic and saute until fragrant, about a minute.
• 6 add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.
• 7 add the greens of the leeks and saute until tender, about 5 minutes.
• 8 add the wine and deglaze the pan.
• 9 add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
• 10 season with salt and pepper.
• 11 puree the soup until it reaches your desired consistency with a stick blender.
• 12 add the cream, return to a boil and remove from heat.