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

Easy

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal276
  • fat21g
  • saturates10g
  • carbs14g
  • sugars0g
  • fibre3g
  • protein9g
  • salt0.77g
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Ingredients

  • 1 large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

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

  • 1 large potato, peeled and chopped into large chunks
    Potato

    Potato

    po-tate-oh

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

  • 1 medium onion, chopped
    Onion

    Onion

    un-yun

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

  • 25g butter
    Butter

    Butter

    butt-err

    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

    Milk

    mill-k

    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

Method

  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)

janeooi's picture

easy to make and tastes just as good with semi skimmed milk and no cream

karenbubble's picture
1

I was wondering If I used to much stock as 1.2 Ltrs As turned out very thin. would only use half of that if I did it again.

lisenh2709's picture
2

Sorry - I didn't like the texture, nor the taste.

marianne558's picture
5

Loved this soup. Have made it for a dinner party tomorrow. Works well with the mushrooms. Couldn't find wild ones so used shittake instead. Just make sure the cauliflower is big enough - You need quite a heavy one according to Gordon's recipe!

bairns's picture

I've made this a few times for guests and its always a winner! Cramy and hearty and so easy.

scorpio-de-lite's picture
5

This recipe is pure delish. I stuck to the core ingredients, left out the mushrooms (not a lover of fungi), added my own garlic chives for dressing, used vegie stock, low fat milk and cream (only half the recommended cream), black cracked pepper and the end result an overwhelming winner. Hey Gordy f....... brilliant from this me; a classy oz chef, cook - whatever!

annemiek's picture
4

This was a great soup. I actually used low-fat milk and instead of the double cream I added a little single cream, because I don't like the fattiness of this recipe. But overall, great tasting, was all gone in 1 go eventhough I made plenty.

stesar's picture
4

I uesd soured cream as that's all I had, lovely. I aslo used a lot of black pepper.

reebersboo's picture
3

Sorry Gordy, but thought the flavour of this was delicate bordering on the bland. Didn't have the double cream, but it was a good job really as the cauliflower flavour was struggling with just the milk.

laineyd's picture
5

accidently left out the double cream but it was still fab

mfriar's picture

I loved it! I didnt have cream on hand so I just used whole milk and it was really good! I added some pepper. Also didnt have mushrooms on hand, so I put some mature cheese on top with the chives...yummy!

banba01's picture
5

Delicious,people who dislike cauliflouwer enjoyed this soup.

clairetho's picture
4

A hearty tasty soup - great for winter time

moiramunro's picture
5

Perfect, even though I used much less cream. Loved by 8 year old. Didn't have any mushrooms, but fine anyway.

donnacameron's picture
5

This soup is fab and so easy to make.

aamaro's picture

I used roasted pine nuts instead of mushrooms and it turned out very tasty and exquisite.

mikebaker002's picture
5

I have made this soup now on many occasions and it always receives great compliments. It is actually much easier than it may look from the method.

I have yet to serve it with the sauteed wild mushrooms but it still a hit. Very smooth, creamy and full of flavour. It is fine frozen.

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