Cauliflower Soup With Cremini Mushrooms And Walnut Oil

• 1 1/2 tablespoons extra virgin olive oil
• 8 ounces cremini mushrooms, trimmed and cut into 1/2-inch pieces
• Sea salt
• 1 clove garlic, peeled, crushed and chopped
• 1 1/4 pounds cauliflower, trimmed and cut into florets
• 1/4 cup cream, more if desired
• Freshly ground black pepper
• Walnut oil

1. Place a large casserole over medium-high heat.
2. Heat olive oil until it shimmers, and add mushrooms.
3. Season with salt to taste, and saute until softened, about 5 minutes.
4. Add garlic and cook 1 minute more.
5. Add cauliflower and 5 cups water.
6. Bring to a boil and simmer until cauliflower is tender, 5 to 7 minutes.
7. Working in batches, use a blender or food processor to puree soup until very smooth.
8. Return soup to pan, and place over medium heat.
9. Stir in cream, adjust salt and season with pepper to taste.
10. To serve, stir soup, or carefully use an immersion blender to blend and froth top of soup.
11. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each.
12. Serve hot.

extra virgin olive oil, cremini mushrooms, salt, clove garlic, cauliflower, cream, freshly ground black pepper, oil

Taken from cooking.nytimes.com/recipes/7590 (may not work)