About two weeks ago, I had the most awesome cauliflower soup in a restaurant. It was perfectly done–creamy, but not too rich, and the flavors–cauliflower, garlic, mushrooms, and parsley–were beautifully expressed and distinct while still balancing each other out. The soup also had a piece of toast with sautéed mushrooms floating on top.
We liked the soup so much, we decided to try to recreate it at home. I came very close to the flavor of the soup in the below recipe. The restaurant soup was a little thicker than mine, but otherwise, this is pretty spot on. Here’s the recipe:
Mushroom Cauliflower Soup
1 head of cauliflower, chopped
1/2 lbs mushrooms
1/2 onion, chopped
5 cloves of garlic, minced
3 Tbs butter
3 Tbs oil
5 c chicken or vegetable stock
2 1/4 c heavy cream
4 Tbs chopped parsley
Salt and pepper
For the topper (per serving):
- 1 slice of bread
1 tsp oil
3 additional mushrooms, sliced
In a large soup pan, add oil, butter, and chopped garlic. Cook for 1-2 minutes to infused the garlic with the oil. Add the chopped onion and cook until soft, stirring often. Add the mushrooms and parsley and cook until the mushrooms start to soften. Add the cauliflower, salt, and pepper.
Cook on high heat for about 3 minutes, stirring. Now add the broth. Bring the soup to a boil, then lower the heat to medium. Let it simmer for about 20 minutes, until everything is soft.
Stir in the cream.
Now it’s time to puree the soup. In batches so you don’t splash hot soup everywhere, process the soup in a food processor or blender until it becomes smooth. Taste the soup and add more salt or pepper if needed.
To make the mushroom and toast topper: Brush the oil and a sprinkling of salt on top of the slice of bread. Stick it under the broiler until the top is toasted, 3-5 minutes.
Meanwhile, slice the mushrooms. In a frying pan, heat the oil and add the mushrooms. Cook until they are soft, about 3 minutes. Salt.
To assemble: Dish the soup into a bowl. Take the piece of toast and push it into the soup. Sprinkle mushrooms on top and a little fresh parsley. Enjoy.