Cauliflower Soup With Shiitakes

• 4 teaspoons extra-virgin olive oil, divided
• 3/4 cup thinly sliced leek, white and light green parts only
• 3/8 teaspoon kosher salt, divided
• 4 cups coarsely chopped cauliflower florets (about 1 medium head)
• 1 1/2 cups unsalted chicken stock (such as Swanson), divided
• 3/4 cup water
• 2 teaspoons chopped fresh thyme
• 1/4 cup 2% reduced-fat milk
• 1 1/2 teaspoons butter
• 1/4 teaspoon white pepper
• 1 (3.5-ounce) package shiitake mushroom caps
• 1 teaspoon lower-sodium Worcestershire sauce
• 1 teaspoon sherry vinegar
• 2 teaspoons chopped fresh parsley

1. Heat a large saucepan over high heat. Add 2 teaspoons oil to pan; swirl to coat. Add leek; saute 1 minute. Add 1/8 teaspoon salt. Cover, reduce heat to low, and cook 5 minutes or until leeks are softened, stirring occasionally. Add cauliflower, 1 cup and 6 tablespoons stock, 3/4 cup water, and thyme. Bring to a boil; cover, reduce heat, and simmer 7 minutes or until cauliflower is very tender.
2. Place cauliflower mixture in a blender. Blend until smooth. Return to saucepan. Stir in remaining 1/4 teaspoon salt, milk, butter, and pepper. Keep warm.
3. Thinly slice mushroom caps. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons oil to pan, and swirl to coat. Add mushrooms; saute 6 minutes or until browned. Add remaining 2 tablespoons stock, Worcestershire sauce, and sherry vinegar. Cook 1 minute or until liquid is reduced and syrupy.
4. Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture. Sprinkle evenly with parsley.

extravirgin olive oil, only, kosher salt, cauliflower, chicken, water, thyme, milk, butter, white pepper, shiitake mushroom, lower, sherry vinegar, parsley

Taken from www.epicurious.com/recipes/member/views/cauliflower-soup-with-shiitakes-53057091 (may not work)