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Ingredients
- 4 tbl extra virgin olive oil
- 1/2 sliced mushrooms
- 4 thin leeks (or 2 large white and green parts sliced
- 2 lb cauliflower cut into florets
- 4-5 cups chicken stock
- 1/4 c finely grated Parmesan
Details
Preparation time 10mins
Cooking time 45mins
Preparation
Step 1
1. Saute mushrooms in batches in approx. 2 tbl oil.
2. Add 1 tbl oil to Dutch oven and cook leeks until softened, about 2 minutes. Add cauliflower and stock and simmer until soft, about 20 minutes.
3. Puree until smooth. Return to pan and add Parmesan and mushrooms and bring to a simmer. Serve
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