Cream of cauliflower soup with sautéed wild mushrooms

Recipe uploaded by

Gordon Ramsay

20 ratings

Recipe by Gordon Ramsay

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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 9g, carbohydrate 14g, fat 21 g, saturated fat 10g, fibre 3g, salt 0.77 g

'I was worried about doing a full three-course menu by a professional chef but I followed this recipe with no problems at all. It makes a lot of soup, so you need a large pan. The mushrooms really top it off and make it extra special.'

Latest comments and suggestions

Results 21-25

• jane

  09 January 2009

  jane commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• augustsmummy

  09 January 2009

  augustsmummy rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dowiej

  02 June 2009

  dowiej rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• anthill

  28 August 2009

  anthill rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sharron

  05 October 2009

  sharron commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1389/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Vegetarian

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

276 kcalories, protein 9g, carbohydrate 14g, fat 21 g, saturated fat 10g, fibre 3g, salt 0.77 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk