With Canadian winter having come early, there is something extra comforting about sitting down to a steaming, hearty bowl of soup. Whether paired with your favourite sandy at the corner Cafe or as a first course of a decadent table d’hôte, soups are just plain awesome, not to mention healthy. But how often do young professionals actually make these savoury stews at home (no, Mr. Noodles doesn’t count)? With hectic lives and schedules, many of us can’t even fathom “eating in” anything that doesn’t come with a 4×6-inch box and microwave instructions. Don’t soups require hours and hours and loads of work? Even just the idea may seem daunting.
But wait! Despite its conceived culinary refinement, soup preparation is actually much simpler than you thought… we swear! Just chop, sauté, boil, and blend! Plus, you can even enjoy the fruits of your labour after the fact since soup is the perfect meal to make and save by freezing. You know, for those tired nights when something microwavable will do just fine? Better still, homemade soup is a surefire way to get your dinner party guests gushing over how amazing you are, since there’s no way you didn’t slave to produce that creamy, delicious masterpiece. Unless of course they have also read this post… but we’ll still congratulate you in advance in any case. Well done, you yuppie fabulous chef, you. That’s what we call a ROI.
Creamy Wild Mushroom and Cauliflower Soup
FOOD TYPE:
Vegetarian, contains dairy.
SERVINGS:
Makes 8 servings.
DIFFICULTY & TOTAL TIME:
Moderate (requires special equipment); 1 hour 10 minutes (lots of simmering time!)
WINE PAIRING:
Dry white wine like a Pinot Grigio or Sauvignon Blanc.
Ingredients
1 head cauliflower, cut into florets
5 tablespoons olive oil
2 leeks, thinly sliced
2 cloves garlic, minced
1 pound wild mushrooms, chopped
2 teaspoons fresh thyme, leaves removed
1/4-cup dry white wine
3-5 cups vegetable broth
1 cup light cream or milk
Salt and pepper to taste
Directions
Preheat oven to 400°F.
Prepare chopped ingredients.
Toss cauliflower florets in 2 tablespoons of oil. Season with salt and pepper. Transfer to a large baking sheet and roast until lightly golden brown, about 20-30 minutes.
In the meantime, heat oil in a large saucepan over medium heat. Add leeks and sauté until tender, about 5 minutes. Add garlic to the pan and stir until fragrant, about a minute. Add mushrooms and thyme leaves, sauté until mushrooms are tender, about 10-15 minutes.
Stir in wine, then add 3 cups of broth and cauliflower. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
Season with salt and pepper.
Purée soup using a blender (yes, that thing you make Mardi Gras margaritas in) until it reaches a velvety consistency. Stir in cream, return to a boil and remove from heat. Top with fresh thyme and crème fraîche (optional) and serve!
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