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extra-virgin olive oil only kosher salt cauliflower chicken water thyme milk butter white pepper shiitake mushroom lower sherry vinegar parsley
Viewed: 33 - Published at: 7 years agoIngredients
- 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 parsley
Method
- Heat a large saucepan over high heat. Add 2 teaspoons oil to pan; swirl to coat. Add leek; saute 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.
- 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; saute 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.
- Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture. Sprinkle evenly with parsley.
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