I follow Cooking Light on Facebook and it’s a good thing because when I’m running low on ideas they always seem to help me figure it out. They posted this incredible Cauliflower soup today and I happen to have most of the ingredients on hand- the soup is thick and creamy…. oh so yummy! I’m not much of a soup maker because of the high calorie content in most soups but leave it to Cooking Light to cut that all out. I made some small changes but stuck to the soup base to keep the Calories low and I love it. I didn’t have any leeks so I didn’t use it as indicated in recipe and since I live on onions I decided to saute half of a sweet yellow onion with a handful of regular mushrooms, this gave it so much flavor. I combined the blended Cauliflower as indicated in the recipe steps to the onion/mushroom mixture and it was perfect. Such an awesome find and yet another great way to work that Cauliflower in. ;)) Kids Loved it! This took less than 30 mins to make!! :))
**In Addition I added Yellow Onion to Mushrooms and sauteed it together to a nice golden brown color. I didn’t use any leeks or sherry vinegar in my recipe.
1. Heat a large saucepan over high heat. Add 2 teaspoons oil to pan; swirl to coat. Add leek; sauté 1 minute. Add 1/8 teaspoon salt. Cover, reduce heat to low, and cook 5 minutes or until leeks are softened, stirring occasionally. Add cauliflower, 1 cup and 6 tablespoons stock, 3/4 cup water, and thyme. Bring to a boil; cover, reduce heat, and simmer 7 minutes or until cauliflower is very tender. Place cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to saucepan. Stir in remaining 1/4 teaspoon salt, milk, butter, and pepper. Keep warm.
2. Thinly slice mushroom caps. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan, and swirl to coat. Add mushrooms; sauté 6 minutes or until browned. Add remaining 2 tablespoons stock, Worcestershire sauce, and sherry vinegar. Cook 1 minute or until liquid is reduced and syrupy.
3. Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture. Sprinkle evenly with parsley.
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