Cream of cauliflower soup with sautéed wild mushrooms

Cream of cauliflower soup with sautéed wild mushrooms

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(41 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…

  • 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, questions and tips

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20th Jul, 2011
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
15th Jul, 2011
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.
18th Mar, 2011
Superb----loved it!!!!
10th Feb, 2011
family didn't like it, was to rich for them.. and went off easily
21st Dec, 2010
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!
6th Oct, 2010
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.
5th Oct, 2009
first time i have made soup and this is great , would like to try cream of mushroom and potatoe and leek .
28th Aug, 2009
I got some huge brownie points for making this soup. It had a wonderful taste.
2nd Jun, 2009
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.
9th Jan, 2009
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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