Cauliflower & Mushroom Soup
Winter is by all means my favorite season. Being back from vacation, I carry loads of excitement to start on new projects, and host some family gatherings. Cloudy skies and chilly temperatures always dictate soups for me. I mostly felt like a mushroom soup, made with a twist. I found one interesting recipe here. It turned out mouth-watering! Its ingredients are available at home or easy to find at any local grocery shop. I couldn’t find Dried Porcini though, so I substituted it with canned ones, water-based.
So here’s my customized version:
Recipe: 1 medium cauliflower, 1 medium-sized onion, 6 tablespoons light butter, 1/2 cup canned mushrooms, 1 sprig of fresh thyme, salt and hot black pepper to taste.
Segment cauliflower saving some good-looking pieces for decoration. Cover them in a bowel with enough water (enough just to cover them), add butter, salt & pepper. Cook on medium-high heat until the mixture is very soft, then purée the cooked cauliflower adding cooking liquid (or molten meat sauce cubes), until it has the desired consistency. The resultant has to be thick, but not too thick, so you can add cooking liquid when necessary. Boil the mixture while stirring on a low heat.
In a side pan, sauté chopped onions, then mushrooms in two tbsp of butter until golden, then add to the puréed mixture. Shave reserved cauliflowers, then add to the soup along with chopped thyme. Serve hot, & Bonne Appétit! It’s perfect with traditional rice, or even as sauce for a beef steak.
Notes: 1, Always rinse canned vegetables thoroughly, it helps to get rid of some of the extra added salts & preservatives.