MUSHROOM, CAULIFLOWER AND CHEDDAR SOUP

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.