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ALL RECIPES

Cauliflower and Mushroom Soup

  • Pair with Chardonnay
Serving Size

|

Total Time
1 Hour, 15 Minutes
Primary Ingredients

¼ cup of butter

1 large shallot diced

2 cloves garlic minced

¼ cup of dry white wine

1 Yukon gold potato peeled and diced

1 head of cauliflower cut into florets

12 oz mushrooms cut into ½ inch pieces

4 sprigs of thyme

Vegetable stock or water

¾ cup of heavy cream

2 teaspoons of lemon juice

Salt and pepper to taste

Primary Technique
  1. Place butter in a pot large enough to hold all ingredients, turn heat to medium, and when hot, add shallots and garlic. 
  2. Cook for 1-2 minutes until caramelized and then add mushrooms. 
  3. Turn to medium-high and let mushrooms cook until soft and push out all their liquid. 
  4. Deglaze with white wine.  Add cauliflower, thyme, and potato and cover with vegetable stock or water.
  5. Bring to a boil and then simmer until cauliflower and potato are soft when poked with a fork. 
  6. Blend the soup until smooth, whisk in cream and lemon juice, and season to taste with salt and pepper.

*optional: pass through mesh strainer when finished for a smoother consistency

**could use additional mushrooms and drizzle of olive oil for garnish

cauliflower soup
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
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