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Cauliflower Mushroom Soup with Thyme
Posted By Helen Jackson On April 25, 2010 @ 9:41 pm In Blogs | No Comments
Janet Chang
It’s definitely getting colder in New Zealand as Winter is not too far away. Colder weather means soups and casseroles which can take a bit more time to make. But as I don’t like to spend hours in the kitchen, I tend to stick to simple pureed vegetable soups in Winter.
This Cauliflower Mushroom Soup with Thyme is essentially a combination of the leftover vegetables that I had in the fridge. You wouldn’t think that cauliflower and mushrooms would go well together, but the soup tastes amazing. The less water you use, the thicker the soup will be. You can also add some sour cream for extra creaminess but I think it tastes fine without it.
1/2 onion chopped
2 cloves garlic chopped
1 tbs butter or ghee
2 cups mushrooms chopped
2 cups cauliflower broken into florets
2.5 cups vegetable stock
2 tsp dried thyme
Makes 4 Servings.
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