Cauliflower Soup with Shiitakes

Total time: 35 minutes

Yields: 4 Servings

Ingredients:

• 4 teaspoons extra-virgin olive oil, divided
• 3/4 cup thinly sliced leek, white and light green parts only
• 3/8 teaspoon sea salt, divided
• 1 medium head cauliflower florets, coarsely chopped
• 1 1/2 cups unsalted vegetable stock, divided
• 3/4 cup water
• 1 teaspoons thyme
• 1/4 cup half and half
• 1 1/2 teaspoons unsalted butter
• 1/4 teaspoon freshly ground white pepper
• 1 (3.5-ounce) package shiitake mushroom caps
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sherry vinegar

Preparation:

Heat a Enameled Cast-Iron 7-1/4-Quart (Dutch) Oven over high heat. Add 2 teaspoons oil to pan; swirl to coat. Add leek; sauté 1 minute.

Add 1/8 teaspoon sea 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.

Using an immersion blender; blend until smooth.

Stir in remaining 1/4 teaspoon sea salt, half and half, unsalted butter, and freshly ground white pepper. Keep warm.

Thinly slice mushroom caps. Heat a 12” Nonstick Fry Pan 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.

Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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