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Lilly’s Table

 
 
© Lillys-Table.com Photo of Silky Mushroom Soup
 

Tags: Dairy Free Gluten-Free Vegan Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Silky Mushroom Soup

 

Velvety smooth mushrooms and cauliflower make this vegan soup luxurious and creamy. If you miss the cream too much, just drizzle a bit in or even a dollop of sour cream or greek yogurt. Use this soup as a base for any recipe calling for canned ‘cream of mushroom’.

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 cup onion, chopped
  • 2 cups cauliflower, chopped, about 1 head
  • 8 ounces mushroom, roughly chop
  • 1½ cup broth
  • ½ cup white wine
  • 1 pinch rosemary, generous, add more to taste
  • ¼ teaspoon salt, more to taste
  • 1 pinch black pepper

Serving Size: 2 People

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Preparation Instructions

Heat a saucepan over medium heat with a splash of olive oil and the garlic. As soon as it sizzles add in the onions. After about 5 minutes, add the cauliflower and mushrooms. Reserve a few mushrooms for garnish if desired. Sauté until everything is starting to wilt and gain a bit of color.

Pour in half of the broth and wine. Simmer for 5 minutes until the cauliflower is tender and can be mashed with the back of a spoon. Add the rosemary, salt and black pepper to taste.

Add to a blender. Pour in the remaining cool broth. Blend until smooth. Pour back into the saucepan and bring up to a simmer for a few minutes until ready to serve.