CREAM OF MUSHROOM AND CAULIFLOWER SOUP
I love soup during the winter time and I also low carb. This is a soup that is both spicy and will keep you warm.
Provided by Heather S.
Categories < 4 Hours
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place butter and olive oil in a large pot. Add mushrooms and sauté until cooked down. Add the cream cheese and stir until melted.
- Add the cauliflower and tomatoes and cook until tender.
- Stir in the Velveeta so it has a nice creamy and cheese consistency and then with a stick blender, blend the soup to your liking.
- I like mine with a few chunks in it. Adjust salt and pepper to your taste. You can add almost any kind of vegetable to this. Sometimes I just use Broccoli and Cauliflower and sometimes I add ground turkey and onions with out veggies to make a taco soup.
Nutrition Facts : Calories 164, Fat 11.7, SaturatedFat 6, Cholesterol 27.8, Sodium 498.5, Carbohydrate 9.4, Fiber 1.9, Sugar 3.1, Protein 7.3
CREAM OF MUSHROOM AND CAULIFLOWER SOUP
Steps:
- Heat oil in large pot over moderate heat. Stir in onion, garlic and cauliflower. Reduce heat to low, cover and cook until onion and cauliflower are softened, about 5-10 minutes. Add stock, mushrooms, wine and 3/4 of cilantro. Bring to simmer and cook over moderate heat until mushrooms are softened, about 15 minutes. Remove from heat and cool. in small batches, pour soup into food processor and pulse until smooth. Return to pot and bring to simmer; salt and pepper to taste. To serve, ladle into serving bowls and sprinkle with remaining cilantro.
CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS
Gordon Ramsay's rich, warming soup is finished off with the luxurious touch of wild mushrooms
Provided by Gordon Ramsay
Categories Dinner, Soup
Time 1h30m
Number Of Ingredients 10
Steps:
- Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
- Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
- Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
- To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
- Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.
Nutrition Facts : Calories 276 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.77 milligram of sodium
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