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Recipe: Creamy Roasted Cauliflower and Chanterelle Mushroom Soup

Posted Jan 02 2011 11:26pm

Craving a warm and hearty vegetarian soup this wintery season?  With all this rain and gloom, out comes something magical and beautiful to celebrate: Chanterelle Mushrooms .  These bright golden morsels of deliciousness are commonly found on the Central Coast during the rainy winter months and are the perfect ingredient in a nice big bowl of warm hearty soup.  Blended perfectly with creamy potatoes and roasted cauliflower, this can be served as a meal in itself.  Added bonus: It can be completely vegan and dairy free!

1 medium yellow onion, diced

1 head of garlic, top sliced off for roasting

1 tbsp olive oil

1/2 lb potatoes, peeled, diced

2 heads cauliflower

1/2 cup olive oil

1 tsp salt

1/4 cup olive oil

1/2 lb chanterelle mushrooms, sliced

1/2 tsp salt

1/2 cup dry white wine

4 – 6 cups vegetable or mushroom stock

1/4 cup chopped parsley

1/4 cup chopped chives

1/2 tsp ground white pepper

1/2 tsp salt, to taste

Extra: Diced Chanterelles sauteed in olive oil for garnish


Preheat your oven to 425 degrees.

To roast the garlic: Place head on garlic into the center of a sheet of aluminum foil or parchment paper.  Drizzle top with 1 tbsp olive oil and wrap tightly.  Roast in oven for 20 – 30 minutes, or until all of the cloves are soft and mushy.

To roast the cauliflower: Remove center of your washed cauliflower heads and slice into 3/4 in slices (its ok if it falls apart).  Toss in a large bowl with 1/2 cup olive oil and 1 tsp salt.  Place onto an oiled baking sheet and roast in the oven for 45 minutes, tossing 2 – 3 times.  Remove from the oven the the cauliflower is softened and browned.

In a large pot, heat 1/4 cup olive oil and add your diced onion.  Saute on medium-high heat until starting to brown, about 3 – 5 minutes.  Add your chanterelle mushrooms and 1/2 tsp salt.  Saute until mushrooms have sweated and are starting to brown, about 10 minutes.  Add you diced potatoes and saute for another 5 – 10 minutes, stirring often, until the potatoes are starting to brown.  Squeeze out every clove of roasted garlic and add to the pot.  Add all of the roasted cauliflower. Add your white wine to deglaze your pot.  Stir to scrape off everything sticking to the bottom of the pot.  Add your stock and bring to a boil. Add parsley, chives, white pepper and salt.

Simmer on medium heat for 15 – 20 minutes, or until the potatoes have cooked through (test by piercing with a sharp knife).  Let soup cool for 15 minutes off the stove.  Transfer soup to a food processor and puree until almost smooth.  Return soup to the pot and bring to a boil.

Serve garnished with chopped herbs such as parsley, basil, or chives and grated cheese if desired.  Enjoy!

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