Cauliflower and Mushroom Soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 tablespoons - extra virgin olive oil
  • 1/2 pounds - assorted fresh mushrooms, sliced
  • 4 - thin leeks, white and pale green parts, sliced
  • 2 pounds - cauliflower, cut into florets
  • 1/4 cups - finely grated Parmesan
  • Directions:

    Heat 2 Tbsp oil in pot over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden brown, 8 minutes. Transfer to bowl.
    Add 1 Tbsp oil to pot and cook leeks, stirring, 2 minutes. Stir in cauliflower and 5 cups water. Simmer 20 minutes.
    Puree pot ingredients in blender (in batches) until smooth (or use immersion or stick blender to puree in pot). Return soup to pot with mushrooms and Parmesan. Season to taste. Bring just to a simmer.
    Ladle soup into bowls and drizzle evenly with 1 Tbsp oil.

    Brief Description

    Try this savory soup, with only 5 ingredients, for lunch or dinner.

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 30 min



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    Posted On:

    July 24, 2013

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