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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9th Jan, 2009
easy to make and tastes just as good with semi skimmed milk and no cream
6th Jan, 2009
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.
7th Dec, 2008
Sorry - I didn't like the texture, nor the taste.
7th Nov, 2008
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!
31st Aug, 2008
11th Aug, 2008
I've made this a few times for guests and its always a winner! Cramy and hearty and so easy.
15th May, 2008
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!
9th May, 2008
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.
21st Feb, 2008
I uesd soured cream as that's all I had, lovely. I aslo used a lot of black pepper.
19th Feb, 2008
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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