Creamy Cauliflower Soup With Corn And Mushrooms Recipes

CREAM OF CAULIFLOWER SOUP WITH SAUTéED WILD MUSHROOMS

Steps:

• Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.
• Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.
• Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)
• To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.
• Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.

MUSHROOM CORN CHOWDER

Steps:

• In a large saucepan, saute the carrots, celery, mushrooms and onions in butter until tender. Stir in the soup, milk, corn, ham and seasoned salt. Bring to a boil. Reduce heat; stir in cheese. Cook and stir 3-5 minutes longer or until cheese is melted. If desired, serve with additional celery leaves.

CREAMY CAULIFLOWER SOUP WITH CORN AND MUSHROOMS

Steps:

• Place the broth, potato, carrot, cauliflower, onion and garlic cloves together in a medium soup pot. Bring to boil and cook for 15 minutes or until the potatoes and cauliflower are tender.
• Place the vegetables along with some broth in a blender and puree until smooth. Do this in batches if need be to avoid splattering.
• Put the pureed vegetables back in the pot and put on low heat.
• Add the remaining ingredients except for the spring onions and cheddar and cook until the mushrooms are done.
• When the mushrooms are tender add the green onions, salt and pepper to taste, stir, and then ladle into bowls and top with 1/2 oz of cheddar per bowl. Enjoy!

MOM'S EXCELLENT CREAMY CAULIFLOWER SOUP

Steps:

• salt to taste In a large stock pot, saute onion, garlic, celery, and carrots till tender.
• Add stock or water to pan with potato cubes, cauliflower and banana pepper.
• Bring to a boil and simmer for 20 minutes, or till vegetables are tender.
• At this point, add seasonings, except salt. Taste for heat, and if ok, remove banana pepper now.
• If you like it hotter, leave till desired heat is achieved, remembering that reheating the soup will make it hotter each time. Next, add the milk and heat to a slow simmer.
• Now, add the cheese. I use 1-2 cups of Velveeta, and or sharp cheddar cheese shredded, and stir in until melted.
• Now salt to taste and serve.
• NOTES : If a banana pepper is unavailable, use crushed red pepper flakes.
• I also add shredded sharp cheddar cheese with the Velveeta.
• I also like the caraway flavor and add more than my Mom does.

CHILLED CORN CAULIFLOWER SOUP

Steps:

• Heat oil in a large saucepan over medium heat; add cauliflower, onions, and 1/4 teaspoon salt. Reduce heat to medium-low; cover. Cook until onions are softened, stirring occasionally, about 8 minutes. Add corn and garlic; cover. Cook 4 minutes; add Swanson® Chicken Broth and remaining 1/2 teaspoon salt. Increase heat to medium-high; bring to a boil. Remove from heat.
• Place half of corn mixture in a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Blend until smooth. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
• Serve chilled soup with your choice of garnishes.

CREAM OF CAULIFLOWER SOUP II

Steps:

• In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in chicken broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat.
• Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley.