Roasted Cauliflower Creamy Mushroom Soup with Tarragon

Roasted Cauliflower Creamy Mushroom Soup with Tarragon

The weather has finally turned in the Southwest. And when I say turned I mean we no longer need to use our air conditioners. It happens like this every year, one day the air conditioner is running and the very next the heater. The reality for those of us living here is two freakishly long seasons, winter and summer.

Cheddar Cauliflower

The veggies from the farmers market are looking spectacular. I usually arrive early with the intention of picking up what fruits and veggies look good to me that day. Many times I end up with a hodgepodge of produce. Last week I picked up cheddar cauliflower, mushrooms, beets, turnips and a whole lot of greens.

Before blending

Back in the kitchen I decided upon a Roasted Cauliflower Cream of Mushroom soup. Once pureed the cauliflower is silky and acts like a thickening agent, so no milk or cream was needed. I used shiitake, portabella and cremini mushrooms, dry sherry and tarragon. The immersion blender is my tool of choice and with a soup like this you get those little chunky bits. If you prefer a completely smooth soup use a stand blender.

Healthy and delicious, just what I needed to combat this year’s holiday baking season!

Roasted Cauliflower Creamy Mushroom Soup with Tarragon

Yield: 5 to 6Author: Cheri

Roasted Cauliflower Creamy Mushroom Soup with Tarragon

ingredients:

• 1 medium-sized cauliflower (I used cheddar)
• Olive or coconut oil
• Salt and pepper
• 1 large onion, finely chopped
• 2 stalks celery, thinly sliced
• 6 ounces portabella mushrooms
• 4 ounces shiitake mushrooms
• 10 ounces cremini mushrooms
• 3 cloves garlic, minced
• 1 teaspoon fresh tarragon leaves, minced
• ½ cup dry sherry
• 5 to 6 cups vegetable or mushroom stock

instructions:

1. Preheat oven to 400 F. 
2. Roughly chop cauliflower into large florets. Toss with olive oil, season with salt and pepper, and place on a foil lined baking sheet. Roast for 25 to 30 minutes. Remove from oven, set aside.
3. In the meantime, clean and slice the mushrooms, discard woody stems.
4. In a large soup pot on medium high heat, add 2 tablespoons olive oil, then add onions. Sauté until tender about 6 to 8 minutes. Add mushrooms, season with salt and pepper, stirring occasionally. Cook until mushrooms have released their juices, reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown. 
5. Now add garlic, stirring constantly for a minute or so. Add sherry, cook down until liquid has almost evaporated. Add vegetable stock and tarragon. Bring to a simmer and cook approx. 15 minutes letting all the flavors meld together.
6. Use an hand held immersion blender to purée. If soup is too thick add more stock, taste, season with salt and pepper.
7. Garnish individual serving bowls with tarragon sprigs, enjoy!

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