So I made a cream of mushroom soup following the pizza. It turned out to be super easy and delicious! I pretty much winged the recipe - found a few online and combined them or rolled with what I had to make my own recipe. I literally threw everything into one pot and use a frying pan just for a few ingredients and a blender. (Unless you like chunky soup?)
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| 1. Cut off the florets (I didn't worry too much about leaving in too much stemmy bits or anything) |
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2. Add a good amount of vegetable stock and milk (keep it dairy free if you want a vegan recipe).
Add in as much as you want - I probably did 750ml stock and 400ml milk or so. |
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| 3. Simmer away until the cauliflower is tender. I just left it there for about 15 minutes... |
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| 4. Meanwhile the cauliflower cooks, chop up yo' mushrooms. |
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| 5. Chop up yo onions. Every soups gotta have onion. Unless its a specific onion-less soup. |
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| 6. Fry off those onions with some minced garlic and a touch of oil. Add the mushrooms when the onions are brown. |
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7. Cook off the mushrooms until you think it's done. Remember to season with pepper and salt!
It took me about 10 minutes and I reduced it down until there wasn't much juices left as well. |
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8. Blend the cauliflower in a blender until smooth and pour it back into the pot. Season with some salt.
Slight warning: like most thick soups, once it is smooth it will spit at you and burn you. Don't be offended, it's normal.
9. Add rice or grains to the soup if you want to make it heartier - remember to add more liquid to cook them off. |
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10. Add the mushroom mixture and simmer away for another 15 minutes or so to infuse all the flavours together.
Add some more stock/milk if the soup is looking too thick.
And feel free to add any garnishes (I added some scallions right at the end before I turned the stove off.) |
Andddddddddd.... voilà!
It's delicious. It's healthy. It got a mother's seal of approval. GO MAKE IT!
