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Lilly’s Table

 
 
Gruyere Apple Salad
© 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

from Silky Mushroom Soup with Gruyere Apple Salad, the Week of March 1, 2015.
View the previous recipe for this meal.

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.