Cauliflower and Mushroom Soup

By á-25342

soup

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

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