Cauliflower Mushroom Leek Soup
2 Tablespoons Olive Oil
3 Tablespoons Butter
3 Leeks, Cut Into 1 Inch Pieces
1 Large Head Cauliflower, Chopped
3 Cloves Garlic, Finely Chopped
1 Large Package Sliced Cremini Mushrooms
8 Cups Vegetable Broth
Salt And Freshly Ground Black Pepper To Taste
1 Cup Heavy Cream
Step 1 Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
Step 2 Saute mushrooms in butter and set aside.
Step 3 Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Add Sliced mushrooms and simmer another 10 minutes. Mix in the heavy cream, and serve. 12 Servings. Serve with Texas Toast, garden salad and beverage.