Cream Of Mushroom And Cauliflower Soup

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 1 small cauliflower, cut into bite sized pieces
• 5 cups chicken stock
• 4 oz each of shiitake, Portobello and white button mushrooms, cleaned and coarsely chopped
• 1/2 cup white wine
• one small bunch of fresh cilantro, chopped
• salt and freshly ground pepper

1. Heat oil in large pot over moderate heat. Stir in onion, garlic and cauliflower. Reduce heat to low, cover and cook until onion and cauliflower are softened, about 5-10 minutes. Add stock, mushrooms, wine and 3/4 of cilantro. Bring to simmer and cook over moderate heat until mushrooms are softened, about 15 minutes. Remove from heat and cool.
2. in small batches, pour soup into food processor and pulse until smooth. Return to pot and bring to simmer; salt and pepper to taste.
3. To serve, ladle into serving bowls and sprinkle with remaining cilantro.

olive oil, onion, garlic, cauliflower, chicken stock, shiitake, white wine, fresh cilantro, salt

Taken from www.epicurious.com/recipes/member/views/cream-of-mushroom-and-cauliflower-soup-50119489 (may not work)