Creamy Mushroom and Roasted Cauliflower Soup
- 1 small head cauliflower (cut into florets)
- 2 tablespoons oil
- salt and pepper to taste
- 1 tablespoon oil
- 2 leeks, thinly sliced
- 2 cloves garlic, chopped
- 1 pound of mushrooms such as button, cremini or wild, sliced
- 1 teaspoon thyme, chopped
- 1/4 cup dry white wine
- 3 cups vegetable broth
- salt and pepper to taste
- 1 cup cream (or milk)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cauliflower (1 small head)
- Garlic (2 cloves)
- Leeks (2)
- Mushrooms such as button (1 pound)
- Thyme (1 teaspoon)
- Canned Goods
Vegetable broth (3 cups)
- Cooking & Baking
- Salt and pepper (2)
- Vegetable oil (3 tablespoons)
- Dairy
- Cream (1 cup)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on closetcooking.com
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Recipe Stats
Published October 27, 2011 (1 year ago).
85 people saved this recipe.
