Creamy Mushroom and Cauliflower Soup

• cauliflower↗1

  cut into florets

• oil2 tablespoons
• salt and pepper
• oil1 tablespoon
• leeks↗2

  thinly sliced

• garlic cloves↗2

  chopped

• mushroom↗1 lb

  such as button sliced

• thyme↗1 teaspoon

  chopped

• dry white wine↗1⁄4 cup
• chicken broth↗3 cups
• salt and pepper
• cream (or milk)↗1 cup

  (or milk)

Step-by-step instructions

1. 1

   Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.

2. 2

   Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.

3. 3

   Meanwhile, heat the oil in a large sauce pan over medium heat.

4. 4

   Add the whites of the leeks and and saute until tender, about 5 minutes.

5. 5

   Add the garlic and saute until fragrant, about a minute.

6. 6

   Add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.

7. 7

   Add the greens of the leeks and saute until tender, about 5 minutes.

8. 8

   Add the wine and deglaze the pan.

9. 9

   Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.

10. 10

    Season with salt and pepper.

11. 11

    Puree the soup until it reaches your desired consistency with a stick blender.

12. 12

    Add the cream, return to a boil and remove from heat.