Cream of cauliflower soup with sautéed wild mushrooms

Cream of cauliflower soup with sautéed wild mushrooms

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(40 ratings)

Takes 1¼-1½ hours


Serves 8
Gordon Ramsay's rich, warming soup is finished off with the luxurious touch of wild mushrooms

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal276
  • fat21g
  • saturates10g
  • carbs14g
  • sugars0g
  • fibre3g
  • protein9g
  • salt0.77g
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  • 1 large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 1 large potato, peeled and chopped into large chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 medium onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1.2l light chicken or vegetable stock
  • 600ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 142ml carton double cream
  • 250g wild mushroom – choose from ceps, girolles (chanterelles), morels (either a mixture or just one type)
  • 1-2 tbsp finely snipped chives


  1. Put the cauliflower, potato and onion in a large saucepan with the butter and half of the oil. Gently heat the contents until they start to sizzle, then cover with a lid and sweat over a low heat for about 10 minutes, stirring occasionally. The vegetables should be softened but not coloured.

  2. Pour in the stock and bring to the boil, then pour in the milk and return gently to a boil. This way, there will be no scum forming from the milk. Season to taste then simmer, uncovered, for 10-15 minutes until the vegetables are soft. Pour in half the cream.

  3. Blend everything in a food processor or blender, in batches. For an extra creamy texture, push the purée through a sieve with the back of a ladle. Stir in the rest of the cream. (If preparing ahead cool, cover and chill for up to a day.)

  4. To serve, pick over the mushrooms. Wild mushrooms can be gritty so wash them quickly in a bowl of cold water then drain well and pat dry. Trim the stalks and chop or slice the mushrooms neatly. Heat the remaining oil in a frying pan and, when very hot, stir fry the mushrooms quickly until nicely browned, seasoning with salt and freshly ground black pepper as you cook them.

  5. Reheat the soup until piping hot. Check for seasoning and ladle into warmed bowls. Spoon the mushrooms into the centre and sprinkle lightly with the chives. Italy's elegant, mildly citrussy whites, such as Vernaccia di San Gimignano, or a Chardonnay would suit this rich soup.

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Comments (38)

Frantic Flapjack's picture

This was a very good soup. However, I did make a few changes. I used only half of the cream. I think any more would spoil the taste. Instead of adding mushrooms, I blended in some chopped mint which gave it a lovely fresh zingy taste.

annemariak's picture

This soup is extremely lovely! I did some changes though: left out the cream completely, used around 600ml of stock and just a little bit of milk, as it was enough for the cauliflower, two middle-sized potatoes and a carrot. Also fried a red onion with two gloves of garlic and added those to the soup before blending. Used also a spoon of melted cream cheese to add some flavour and a touch of creaminess in the end. Next time will add a hint of lime to the mushrooms, can totally see it giving a totally another side to the dish! But in altogether great soup!

dreamer303's picture

Lovely Soup.
We left out the cream, and added in some chicken before blending. Was lovely creamy chicken and cauliflower soup! I would say it tasted better next day. Can see us making this again!!

azadehakbari's picture

a fluffy soft soup, great texture, taste and look- I added a hint of lime to mushrooms and it gives it a nicer taste

galprin's picture

How easy was that?! This soup is a Big hit in our family. After reading all the comments, I did reduce the amount of stock to 1l. Rest of the ingredients I kept the same.

adulka's picture

Very easy to make and also very tasty. I haven''t used any milk in order to get a thicker soup. It turned out to be a good decision.

prillylee's picture

Made this today, not the first time I have made it. I decided to day to make two, and see which one the family like best. In one pot, I made the original, in the second pot I put in, red onion, with carrot and red pepper. My family preferred the second one by a mile, and thought that it was much tastier! You should give it a try, because I definitely like the second better! Yum yum yum yum!

suebgoodfood's picture

Mine turned out too thin too and a bit bland. Absolutely needed the mushrooms to perk it up

mazza1947's picture

My husband who dislikes cauliflower, just loved this soup, I didn;t add any mushrooms at the end though. What a delishous creamy soup will deffinately be making it again, serve with warm crusty bread . Recommend you try it.

elionb's picture

I have cooked this recipe, without the mushrooms, for my uncle who had Parkinsons Disease. It was smooth, so he could eat it easily, but was also a good 'build you up' meal as it had whole milk and cream in it. He loved it.

foxylady45's picture

Just made thsi today. It was absolutely gorgeous. I am not normally a soup lover but my hubby grew loads of Cauliflowers and I thought I had better use them.

Will definately be making this again, it so creamy, I did add a bit of Thyme to the soup during cooking.

Plenty left over, good excuse to go and buy another crusty loaf.

jburton's picture

Just finished making this and it is gorgeous. I did add 2 sticks of celery and a few small carrots as we needed to use them up. The cauliflower and carrots I used were home-grown. I also used Creme fraiche instead of cream as I'm trying to loose some weight and found I could use half of the specified amount.
There is enough to heat back through for tonight's meal and still enough over to freeze for another day.

doddiebeadle's picture

Superb----loved it!!!!

sweetiepie5's picture

family didn't like it, was to rich for them.. and went off easily

jonwaldner's picture

I think this soup is a little bit bland on its own. To boost the cauliflower flavour, I used a Heston Blumenthal suggestion and grated raw cauliflower (about 1/3 of the cauli) in before pureeing and also just before serving. I only used half the amount of single cream, so you probably could easily get away with no cream at all. I seem to vaguely remember Ramsey berating some pub chef on the kitchen nightmares program for using 'expensive' cream to make a simple soup (I think it was actually cauliflower), so somewhat double standards from Gordon here.
For a super luxurious finish, drizzle some truffle oil over the mushrooms just before serving....Done!

sazzy13's picture

Lovely flavour but runnier than I thought it would be. If I made it again I don't think I'd add so much stock.

bootsx's picture

first time i have made soup and this is great , would like to try cream of mushroom and potatoe and leek .

anthill's picture

I got some huge brownie points for making this soup. It had a wonderful taste.

dowiej's picture

Very simple to make, and it looks really nice with all the different types of mushrooms and the chives sprinkled on top. It tasted lovely.

augustsmummy's picture

Turned out well. My husband loved this soup so much he has requested for it to be a regular appearance, however I was not as taken with it, and neither was my daughter. Very rich tasting.


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