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Cauliflower Soup

Cauliflower Soup
Nicole Spiridakis for NPR /

I make this soup without milk because I don't think you need it. However, if you want a bit of richness, add 1/2 cup of milk or soy milk to the soup after it is pureed, and stir gently to combine.

Makes 6 servings as an appetizer or 4 main-dish servings

1 onion, diced

3 cloves garlic, diced

4 tablespoons olive oil

1 medium to large head of cauliflower, washed and separated into florets

4 to 5 cups vegetable broth

1/2 cup milk or soy milk (optional)

1/4 teaspoon salt

Dash freshly ground black pepper

1 teaspoon herbes de Provence (optional)*

10 thinly sliced shiitake mushrooms

In a large saucepan, saute onion and garlic about 5 minutes on medium heat in 3 tablespoons of the olive oil. Add the cauliflower and broth (you may add water or more broth as needed) and the milk, if using. Bring to a boil, and then simmer, half-covered for about 20 minutes until cauliflower is tender. Remove from heat, and puree with an immersion blender or in a food processor, until smooth. Add 1/4 to 1/2 cup of water if the soup is too thick.

Saute the mushrooms in the remaining 1 tablespoon of olive oil over medium heat until soft. Add the mushrooms to the soup after you have pureed it; add salt and pepper to taste. Add the herbs if using. Reheat gently and serve hot.

*Herbes de Provence typically is a mixture of dried rosemary, marjoram, basil, bay leaf and thyme. It is available in supermarket spice aisles or at specialty stores.

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