Creamy Cauliflower Mushroom Soup
INGREDIENTS:
2 tbsp. olive oil, divided
2 garlic cloves, minced
1 large leek, chopped, white and green parts separated
1 cup dry white wine
5 cups cauliflower florets (about 1 lb.)
4 cups vegetable broth
2 cups unflavored soy or almond milk
½ tsp. black pepper
¼ tsp. salt (or to taste)
1 lb. white button mushrooms, wiped clean, stems removed, and sliced
INSTRUCTIONS:
1. Coat the bottom of a large saucepan or Dutch oven with 1 tablespoon of olive oil. Place over medium heat. Add white parts of leeks and garlic. Sautée until leeks are softened, about 5 minutes.
2. Add wine and raise heat to medium-high. Bring to a simmer, Allow to simmer, stirring occasionally, until reduced by half, about 5 minutes.
3. Add broth and cauliflower. Bring back to a simmer and allow to cook until cauliflower is tender, about 10 minutes.
4. While cauliflower simmers, coat a large skillet with remaining 1 tablespoon of olive oil and place over medium heat. Add mushrooms in as even a layer as you can get them and cook for 5, minutes, until lightly browned on bottoms. Gently flip and cook another 5 minutes on opposite sides. Remove from heat and transfer to a plate.
5. Working in batches if needed, transfer cauliflower mixture to blender or food processor and blend until completely smooth. This may take a few minutes. Return to pot.
6. Add milk, salt and pepper to cauliflower mixture. Place over medium-high heat and cook just until heated throughout. Stir in mushrooms and green parts of leeks.
Source: http://www.connoisseurusveg.com/
