Cauliflower Soup with Mushrooms :))

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!! :))

cauliflower soup3

cauliflower soup2

Ingredients

4 teaspoons extra-virgin olive oil, divided $
3/4 cup thinly sliced leek, white and light green parts only
3/8 teaspoon kosher salt, divided
4 cups coarsely chopped cauliflower florets (about 1 medium head)
1 1/2 cups unsalted chicken stock (such as Swanson), divided $$
3/4 cup water $
2 teaspoons chopped fresh thyme
1/4 cup 2% reduced-fat milk $
1 1/2 teaspoons butter $
1/4 teaspoon white pepper
1 (3.5-ounce) package shiitake mushroom caps
1 teaspoon lower-sodium Worcestershire sauce
1 teaspoon sherry vinegar
2 teaspoons chopped fresh par

**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.

Preparation

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.

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Robin Bashinsky,

NOVEMBER 2013

Recipe Time

Hands-on: 35 Minutes
Total: 35 Minutes

Nutritional Information

Calories 113
Fat 6.7 g
Satfat 1.8 g
Monofat 3.8 g
Polyfat 0.6 g
Protein 5.5 g
Carbohydrate 10.1 g
Fiber 2.8 g
Cholesterol 5 mg
Iron 1.2 mg
Sodium 357 mg
Calcium 63 mg
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