Cream of cauliflower soup with sautéed wild mushrooms

Cream of cauliflower soup with sautéed wild mushrooms

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

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Takes 1¼-1½ hours

Vegetarian Freezable

Vegetarian

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.

276 kcalories, protein 9.0g, carbohydrate 14.0g, fat 21.0 g, saturated fat 10.0g, fibre 3.0g, salt 0.77 g

Recipe from Good Food magazine, January 2003.

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Latest comments and suggestions

Results 1-20

  • Binder photo Mike

    22 November 2007

    Mike rated and commented on this recipe

    5 stars

    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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  • Binder photo Ana

    24 November 2007

    Ana commented on this recipe

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

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  • Binder photo Donna Cameron

    25 November 2007

    Donna Cameron rated and commented on this recipe

    5 stars

    This soup is fab and so easy to make.

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  • Binder photo Mo

    25 November 2007

    Mo rated and commented on this recipe

    5 stars

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

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  • Binder photo Clairet

    06 December 2007

    Clairet rated and commented on this recipe

    4 stars

    A hearty tasty soup - great for winter time

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  • Binder photo BBC GoodFood

    09 December 2007

    BBC GoodFood rated and commented on this recipe

    5 stars

    Delicious,people who dislike cauliflouwer enjoyed this soup.

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  • Binder photo Melissa

    21 December 2007

    Melissa commented on this recipe

    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!

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  • Binder photo Lainey

    05 January 2008

    Lainey rated and commented on this recipe

    5 stars

    accidently left out the double cream but it was still fab

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  • Binder photo JULIE

    07 January 2008

    JULIE rated this recipe

    5 stars

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  • Binder photo Terra

    12 January 2008

    Terra rated this recipe

    5 stars

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  • Binder photo coby

    13 January 2008

    coby rated this recipe

    4 stars

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  • Binder photo reebs

    19 February 2008

    reebs rated and commented on this recipe

    3 stars

    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.

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  • Binder photo sal

    21 February 2008

    sal rated and commented on this recipe

    4 stars

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

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  • Binder photo annemiek

    09 May 2008

    annemiek rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Maus

    15 May 2008

    Maus rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Carol

    11 August 2008

    Carol commented on this recipe

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

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  • Binder photo jeannie

    31 August 2008

    jeannie rated and commented on this recipe

    5 stars

    Delicious!

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  • Binder photo Marianne

    07 November 2008

    Marianne rated and commented on this recipe

    5 stars

    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!

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  • Binder photo Lisen

    07 December 2008

    Lisen rated and commented on this recipe

    2 stars

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

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  • Binder photo karen

    06 January 2009

    karen rated and commented on this recipe

    1 stars

    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.

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Total time

Takes 1¼-1½ hours

Vegetarian Freezable

Vegetarian

Simple blender soup

Ingredients

  • 1 large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped
  • 1 large potato , peeled and chopped into large chunks
  • 1 medium onion , chopped
  • 25g butter
  • 4 tbsp olive oil
  • 1.2l light chicken or vegetable stock
  • 600ml full-fat milk
  • 142ml carton double cream
  • 250g wild mushrooms - choose from ceps, girolles (chanterelles), morels (either a mixture or just one type)
  • 1-2 tbsp finely snipped chives
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276 kcalories, protein 9.0g, carbohydrate 14.0g, fat 21.0 g, saturated fat 10.0g, fibre 3.0g, salt 0.77 g

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