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Mushroom Cauliflower Soup

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch, Soup
Cuisine American, European
Servings 6

Ingredients
  

  • 2 tablespoons olive oil
  • 10 oz cremini mushrooms, sliced package
  • 3.5 oz shiitake mushrooms, sliced package
  • 1 cluster oyster mushroom, chopped
  • 1 large leek, white and pale green part only, sliced
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 head cauliflower, roughly chopped or 1 pkg. frozen
  • 1 large zucchini, roughly chopped
  • 32 oz chicken stock or broth I use Imagine no-chicken broth
  • 2 cups water
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add cremini, shiitake, and oyster mushrooms and cook until softened and lightly browned, about 5-7 minutes.
  • Add leek and garlic and cook for another 2-3 minutes, until fragrant.
  • Pour in white wine and cook for 1-2 minutes, allowing the alcohol to evaporate.
  • Add cauliflower, zucchini, chicken stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cauliflower is tender.
  • Use an immersion blender or transfer to a regular blender to blend the soup until smooth and creamy.
  • Taste and adjust seasoning as needed.
  • Serve hot.
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