I also made some Quick Bread (recipe below) and my “boursin” cheese spread to pair with this healthy soup.
And might I add that this soup is the perfect meal for the delightfully cold weather we are having in California this weekend. Today it rained! Hooray!
|Sauteed mushrooms and steamed cauliflower|
|Soup with the bay leaf afloat|
Set a warm holiday ambience with some simple, homemade Wine Bottle Candle Holders:
Creamy Mushroom Soup
1 head of Cauliflower, boiled (about 4-5 cups)
2 1/2 cups Water
16 oz cremini mushrooms, cut
1 1/2 c Onion, chopped (about one onion)
1 tsp Oregano
1/2 tsp Rosemary
1/2 tsp Sage
1 tsp Paprika
pinch of Thyme
1/2 tsp Sea Salt
1/4 tsp Pepper
Grill mushrooms and onions separately over medium heat in a skillet with light oil. After vegetables are grilled, put aside 1/2 cup of Onions and 1 cup of Mushrooms.
Steam or boil cauliflower until very tender.
Strain water from cauliflower and place in a food processor or high-speed blender (I use my Vitamix).
Add remaining onions (about 1 cup), mushrooms (about 2 cups), liquid, and spices.
Blend until completely smooth.
Pour the soup into a pot. Mix in the grilled onions and mushroom that was previously put aside (I chop my mushrooms into small bits before putting them into the soup).
*Hint: Leave the soup in the pot over low heat for an hour or so to let the flavors release and blend. Add a bay leaf to the soup for an extra heap of delicious, robust flavor.