When I am looking ahead at a week of sub-zero temps, I know a salad for lunch just isn’t going to cut it; I need something warm to eat midday and in the evening, too. When I saw a photo of this creamy white soup with a small dollop of shiitake mushrooms on top, I knew I had to try it!
I think cauliflower gets a bad rap. I’ve always liked it; this time of year I’ll just chop and roast with a little bit of olive oil or sometimes I’ll make “mashed” cauliflower instead of mashed potatoes, but I can see where some people see it as a blah vegetable. If you’re watching your grocery bill, you can usually find it on sale and it makes for a couple of side dishes. Yet I admit, it is a real pain in the neck to chop, little pieces go everywhere, and I’ll find bits on the floor and counter days later despite my best cleaning efforts. But when it is $2.99, I can’t resist such a good price!
I love shiitakes and rarely buy them because of their price, but I found a package for $4.99, which made for two meals, plus they were already sliced, so the work was already done for me!
My medium cauliflower head was more than four cups chopped, but I used it all and just added a bit more broth to thin it out. And the Worcestershire sauce and vinegar was the perfect complement and added a little zing to what would be an otherwise ordinary soup!
This recipe originally appeared in the November 2013 issue of Cooking Light magazine.
For a vegetarian version, substitute vegetable broth for the chicken broth or water and use a vegetarian Worcestershire sauce or use all sherry vinegar.
4 teaspoons extra-virgin olive oil, divided
3/4 cup thinly sliced leek, white and light green parts only
3/8 teaspoon kosher salt, divided
4 cups coarsely chopped cauliflower florets (about 1 medium head)
1 1/2 cups unsalted chicken stock (such as Swanson), divided
3/4 cup water
2 teaspoons chopped fresh thyme
1/4 cup 2% reduced-fat milk
1 1/2 teaspoons butter
1/4 teaspoon white pepper
1 (3.5-ounce) package shiitake mushroom caps
1 teaspoon lower-sodium Worcestershire sauce
1 teaspoon sherry vinegar
2 teaspoons chopped fresh parsley
1. Heat a large saucepan over high heat. Add 2 teaspoons oil to pan; swirl to coat. Add leek; sauté 1 minute. Add 1/8 teaspoon salt. Cover, reduce heat to low, and cook 5 minutes or until leeks are softened, stirring occasionally. Add cauliflower, 1 cup and 6 tablespoons stock, 3/4 cup water, and thyme. Bring to a boil; cover, reduce heat, and simmer 7 minutes or until cauliflower is very tender. Place cauliflower mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to saucepan. Stir in remaining 1/4 teaspoon salt, milk, butter, and pepper. Keep warm.
2. Thinly slice mushroom caps. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan, and swirl to coat. Add mushrooms; sauté 6 minutes or until browned. Add remaining 2 tablespoons stock, Worcestershire sauce, and sherry vinegar. Cook 1 minute or until liquid is reduced and syrupy.
3. Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture. Sprinkle evenly with parsley.
Need more cauliflower inspiration? Try this one, Creamy Cheese Cauliflower Soup.
MVK’s Endorsement of the Week: Scrambled Eggs
I doubt he also wrote about waffle fries and tofu wings, but this is something silly for this Wednesday morning. This clip is from a couple of years ago, before Jimmy Fallon took over “The Tonight Show.” You can watch and listen to the song here.