Cauliflower Mushroom Soup

Cauliflower Mushroom Soup

Cauliflower Mushroom Soup wow wow wow wow wow!!!

That is some good soup!

Recently my daughter texted from her walk in the woods to let me know she had found a big mushroom. She said she was going to drop by my house and give it too me. So excited!

Well she walked in and I almost fell off my chair! It was the size of a watermelon, absolutely huge, fresh as fresh could be. Now I’m even more exited!

I started to think of all the things we could make and got on the internet to double check the identification of the mushroom. No doubt it is the fabulous cauliflower mushroom. ginormous to boot!

Now you don’t run across a ginormous cauliflower mushroom everyday, I realize that. Still wanted to share my yummy soup recipe with you. I’m pretty sure you could substitute other mushrooms to create this soup too. Of course we had about 3 meals of the mushroom just sautéed in a bit of oil, it is so delicious!

Read on to find out what we did with this outstanding specimen…

Cauliflower Mushroom Soup

What you will need for your Cauliflower Mushroom Soup

• 6-8 c cleaned and sliced mushroom pieces (I used cauliflower mushroom, you could substitute chanterelles, regular mushrooms, Portobello, shitake, and or a mixture of any of the above)
• 3 medium onions, chopped

  

• 4 stalks of celery, chopped
• 3 large carrots, sliced
• ½ head green cabbage, shredded

  

• 4 garlic, minced
• 2 litres mushroom broth
• 2 T Better than Bouillon

  

• 2 t smoked paprika
• ½ T Black pepper
• 1 T oregano
• ¼ t cayenne pepper (optional)
• 8 c water
• 2 c frozen peas (added in the last 10 minutes to cook)

You add these later:

What you’ll sprinkle on your bowls of freshly made soup.

• Cilantro, chopped
• Sautéed mushrooms for serving, save some of the cauliflower mushroom to sauté in a bit of oil till nice and golden brown

Serve with toasted bruschetta with tomato on the side

How to make your Cauliflower Mushroom Soup

1. 

   The first thing you gotta do is clean your cauliflower mushroom. Its full of all sorts of dirt and twigs that get caught in the curly leaves.

2. Cut the big stems off and break the mushroom into bigger chunks. Soak the mushroom chunks in a big bowl of cool water. A lot of the stuff will start to float to the top.
3. Take each chunk and rinse it thoroughly to get all the dirt and debris out of the mushrooms cracks and crevices. Take the clean mushroom and drain on a clean tea towel, clean all the pieces and dry off a bit.
4. Take out a cup of sliced mushrooms to sauté later for the top of the finished soup.
5. Sauté the onions for a couple minutes and then add in the garlic, celery, carrots and cabbage, continue to sauté

   

6. Add in your mushroom broth, bouillon and spices to the veggie mixture. Stir and let the spices blend into your base veggies.
7. Add in your cleaned and sliced mushrooms and your water.
8. Cook till flavours are mixed and mushrooms are a nice el dente texture
9. About 10-15 minutes before serving the soup, add your frozen peas and cook till bright green and tender

   

10. While the peas are cooking sauté the mushrooms you left out in a bit of oil and in a hot pan till nice and golden brown.
11. Pop some brochette with olive oil and tomato with basil into the oven to toast up and serve on the side
12. When ready to eat, dish up your soup and top with freshly chopped cilantro and sautéed mushrooms.

    

Serve with your toasted bruschetta on the side. Perfect!