Cauliflower & Leek Soup with Shiitake Mushrooms

Leek-Cauliflower-Soup
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Cauliflower & Leek Soup with Shiitake Mushrooms

INGREDIENTS:

  • ½ pound of shiitake mushrooms, stems removed & thinly sliced
  • 1 large cauliflower, chopped into florets
  • 2 leeks (only white parts), thinly sliced
  • 4 cups of vegetable or chicken broth
  • 1 medium onion, diced
  • 3 cloves of garlic, crushed or diced
  • 1 tsp thyme
  • olive oil
  • sea salt, to taste
  • pepper, to taste
  • paprika (optional)
  • juice of 1/2 lemon 

DIRECTIONS:

  1. Preheat oven to 375. Toss thin slices of shiitake mushrooms with 2 teaspoons of olive oil, two pinches of salt, and a pinch of paprika (optional). Arrange in a single layer on baking sheet and place in preheated oven to bake for 20 minutes, flipping occasionally. Drain on paper towels and set aside to cool. 
  2. In a large pot, saute the onions and leeks with olive oil until they become golden. Add garlic and cauliflower, and saute until cauliflower begins to brown.
  3. Add vegetable/chicken broth to the pot, along with the thyme. Bring to boil, and then simmer for 15 minutes or until cauliflower becomes tender
  4. Add lemon juice, salt, and pepper. Blend the soup until smooth in small batches. 
  5. Top with crispy shiitake mushrooms and enjoy! 
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