Creamy Mushroom And Cauliflower Soup

• 1 small head cauliflower (cut into florets)
• 2 tablespoons oil
• salt and pepper
• 1 tablespoon oil
• 2 leeks, thinly sliced
• 2 garlic cloves, chopped
• 1 lb mushroom, such as button sliced
• 1 teaspoon thyme, chopped
• 1/4 cup dry white wine
• 3 cups chicken broth
• salt and pepper
• 1 cup cream (or milk)

1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
3. Meanwhile, heat the oil in a large sauce pan over medium heat.
4. Add the whites of the leeks and and saute until tender, about 5 minutes.
5. Add the garlic and saute until fragrant, about a minute.
6. Add the mushrooms and the thyme and saute until the mushrooms are tender, about 10-15 minutes.
7. Add the greens of the leeks and saute until tender, about 5 minutes.
8. Add the wine and deglaze the pan.
9. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 30 minutes.
10. Season with salt and pepper.
11. Puree the soup until it reaches your desired consistency with a stick blender.
12. Add the cream, return to a boil and remove from heat.

cauliflower, oil, salt, oil, leeks, garlic, mushroom, thyme, white wine, chicken broth, salt, cream

Taken from www.food.com/recipe/creamy-mushroom-and-cauliflower-soup-512996 (may not work)