The Hubs hates cauliflower. Hates it. Won’t eat it. Just “doesn’t like the taste”. I take this as a personal affront. Somebody has to stand up for the cauliflower! The Kid on the other hand will eat it raw. Just like me. So when I saw this recipe I thought, hmmmmm, they both love mushrooms, maybe I can get away with it!? Spoiler alert! He really liked it! Said it was great (too much pepper, but that’s okay, totally my fault) and would like to have it again. Woo. Yay sneaky veggie inserting mommy. Forgive the craptastic photo. Hanukkah Harry is bringing me an SLR. Photos to improve greatly shortly!
Creamless Mushroom Soup
Soup – puree:
1 medium white cauliflower, boiled or steamed until tender
4 cups mushroom broth
3/4 of the roasted mushrooms
1-2 sprigs of the roasted rosemary
salt + pepper to taste
8 ounces baby bella mushrooms, quartered (button or crimini work too)
8 ounces portobella mushrooms, sliced (2 large)
6 ounces shiitake mushrooms, sliced
*woody stems removed from all mushrooms*
salt + pepper (to taste)
2-4 sprigs of rosemary
2 Tbsp extra virgin olive oil
1-2 Tbsp apple cider vinegar
optional: additional spices like cayenne or thyme.
1. Preheat oven to 425 degrees.
2. Toss the prepped mushrooms with the oil, vinegar, rosemary and spices.
3. Lay mushrooms flat on a baking sheet. Roast at 425 degrees for about twenty minutes – or until they begin to caramelize around the edges. After roasting, they should still be moist, yet fully cooked and flavorful to eat on their own.
4. While mushrooms are roasting, you can boil or steam the cauliflower. You should be able to break the cauliflower with a fork after boiling.
5. Add the cauliflower and about 2 cups of mushroom broth to a Vitamix or blender. You could also use an immersion blender or food processor. Blend on low until the cauliflower is smooth. Add in about half of the mushrooms. Do a taste test. Add more of the mushrooms into the soup. About 1/4 cup of the whole roasted mushrooms should be left for garnishing the serving bowls. Blend in a few of the tender ends of the roasted rosemary – toss any woody stems. You can also add in additional flavorings: cayenne, roasted garlic, nutritional yeast..
6. Continue adding in broth and mushrooms and spices (salt and pepper to taste) until you reach a texture and flavor you like. I used about 3 cups of broth. You may want more for a thinner texture. (You could also thin out with some non-dairy milk if you’d like. This will make a much denser, creamier soup.)
7. Pour warm soup into serving bowls and garnish with leftover mushrooms.