Cauliflower And Mushroom Puree Soup - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Cauliflower and mushroom puree soup will diversify your lunch with its unusual taste.

Ingredients

Fresh champignons - 250 g

Cauliflower - 250 g

Bulb onions - 1 pc.

Butter - 30 g

Cream 30% fat - 100 ml

Water (vegetable broth) - 200 ml

Pepper and salt to taste

• 80 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

Puree soups can be called a kind of mystery, since it is very difficult to determine the exact list of ingredients until the end. Cooking such soups is very quick and easy; you do not need to carefully cut the products here, since they will be thoroughly beaten with a blender.

Prepare cauliflower and champignon soup, add cream and butter for a creamy taste and aroma. The soup is nutritious, has a homogeneous, velvety and creamy structure, a thick consistency.

Disassemble the cauliflower into small cuttings, cut off the thick stems. Rinse the cabbage, place in a saucepan with bubbling water. Blanch the vegetable for 3 minutes, then fold it on a sieve to glass the liquid.

Prepare the mushrooms in parallel. Remove the film from the onion head, cut into cubes, throw into the pan. Melt the butter in a skillet beforehand over low heat. Cut the mushrooms into medium pieces, place on the onion.

Fry the mixture for 3 minutes, stirring occasionally, add a little salt.

Place boiled cabbage and fried mushrooms in one saucepan, cover with water or vegetable broth, set on fire.

After boiling, salt and pepper the mixture, reduce heat, simmer under a lid for 10 minutes.

Blend the mixture with a blender until a smooth pureed mixture is obtained.

Put the mashed potatoes again on low heat, pour in the cream, bring to taste, boil, remove from heat.

Add butter, stir.

Cauliflower and mushroom puree soup is ready to serve, garnish with herbs.

Enjoy your meal!