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Cauliflower and Leeks Soup with Wild Mushrooms
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Course: Soup
Servings: 4 servings
Ingredients
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 leeks thinly sliced and well washed
  • 1 big head cauliflower about 4 to 5 cups, cut into chunks
  • 2 tablespoons minced garlic
  • 5 cups vegetable broth or water
  • salt and pepper to taste
For the wild mushrooms
  • 1 tablespoon extra virgin olive oil
  • 4 cups mixed mushrooms baby Bella, cremini, shiitake, porcini, oyster, sliced
  • 1 teaspoon mixed herbs such as thyme sage. rosemary, oregano (fresh or dried)
  • 1 shallot thinly sliced
  • 1 tablespoon garlic minced
  • 1/4 cup dry white wine
  • salt and pepper to taste
Instructions
Instructions
  1. Slice the leeks and put them in a bowl of water, rub them thoroughly to remove all dirt it may have.
  2. In a large pot over medium heat, add the oil and leeks and cook about 5 minutes, add the garlic and cook for a couple of minutes.
  3. Add the cauliflower and broth. Cover the pot, lower the heat and let it simmer for 15 minutes or until the cauliflower is soft.
  4. Using an immersion blender (or a blender) puree the soup until smooth.
  5. Serve topped with the wild mushrooms and a drizzle of extra virgin olive oil.
Cooking the mushrooms:
  1. While the soup is simmering, start cooking the mushrooms.
  2. In a saucepan over medium heat add the shallots, cook a couple of minutes and add the mushrooms. Cook for 8 to 10 minutes, add garlic and wine and cook until the liquid evaporates.
  3. Add the herbs and cook for a couple of minutes. Season with salt and pepper to taste.