This Creamless Cream of Mushroom Soup turned my world upside down!
Amazing soup! From just mushrooms and cauliflower!
Here is my simplified/slightly altered version:
• 1 medium white cauliflower, boiled or steamed and drained
• 3/4 of the roasted mushrooms (below)
• Rosemary, as much as you like
• salt and pepper, to taste
8 ounces baby bella mushrooms, quartered
8 ounces portobella mushrooms, sliced
8 ounces shiitake mushrooms, sliced
Preheat oven to 425 degrees.
Rinse and dry your prepped mushrooms.
Lay mushrooms flat on a baking sheet. Roast at 425 degrees for about twenty minutes – or until they begin to caramelize around the edges. After roasting, they should still be moist, yet fully cooked and flavorful to eat on their own.
While mushrooms are roasting, you can boil the cauliflower in water. Drain the water, set aside tender cauliflower. You should be able to break the cauliflower with a fork after boiling.
Use an immersion blender to puree the cauliflower until it is smooth. Add in about half of the mushrooms. Do a taste test. Add more of the mushrooms into the soup. About 1/4 cup of the whole roasted mushrooms should be left for garnishing the serving bowls.
Season with rosemary, salt, and pepper, as you like. I used a lot of rosemary!
Pour warm soup into serving bowls and garnish with leftover mushrooms.
With my specific ingredients, I split into mason jars for 2 big servings, of only 80 calories each!
*Note: This is not my recipe. I found this recipe from Pinterest. The link above goes to the food blog which created this awesome recipe, and therefore should get all the credit~