MUSHROOM, CAULIFLOWER AND CHEDDAR SOUP

Mushroom soup recipe - Gourmet Guide

by the South African Mushroom Farmers’ Association

Serves 2

ingredients

  • 30 ml butter
  • 250 g button mushrooms, sliced
  • 1 small garlic clove, finely grated (optional)
  • 300 g cauliflower, sliced
  • 1 C cream
  • 1 C grated mature cheddar cheese, plus more for serving
  • salt and pepper, to taste
  • a handful of chives, finely chopped

method

  1. Heat the butter in a medium-sized pot over high heat.
  2. Add the mushrooms and fry until they start to soften (don’t let them get too dark, and set a few aside at this point for garnish at the end).
  3. Add the garlic and stir for 1 minute, then add the cauliflower and cream. Cover and bring to a simmer, taking care not to let it boil over.
  4. Let it cook for about 5 to 7 minutes or until the cauliflower is tender.
  5. Transfer to a blender, then blend until very smooth. Add the cheese and season to taste.
  6. Serve hot, topped with more cheese, a few of the saved mushrooms, and scattered chives.
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