Finally, the unbearable summer is over and archived, here comes my beloved autumn, the season that precedes the even more beloved winter. And with the first cool evenings, I immediately feel like bringing something warm to the table. Said and done! Spoon after spoon, enjoy all the creamy goodness of this cream of mushroom and cauliflower. It’s easy to make, enveloping, nourishing, and invigorating.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4/5 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Cream of Mushroom and Cauliflower
- 1 small yellow onion (small)
- 1 lbs cauliflower (weight after cleaning)
- 11 oz mushrooms (champignon – cleaned)
- 5 oz potatoes (weight after cleaning)
- 4 cups vegetable broth
- 3.5 tbsp heavy cream
- extra virgin olive oil
- salt
- black pepper
Tools
- Peeler
- 1 Saucepan
- Immersion blender
Preparation of the Cream of Mushroom and Cauliflower
Wash the cauliflower florets and cut them into pieces.
Also cut the potato into pieces after peeling and washing it.
Clean the champignon mushrooms by removing the earthy base of the stem. Quickly rinse them under running water, pat dry with kitchen paper, and slice.
In a saucepan, heat a few tablespoons of oil and sauté the finely chopped onion.
Let it sizzle for a moment, then add the cauliflower, mushrooms, and potatoes.
Cook for 3/4 minutes, then cover with the boiling broth, lower the heat, and continue cooking for 30 minutes without a lid, stirring occasionally and adding more broth if the soup gets too dry.
Once cooked, blend everything with an immersion blender until you get a smooth and homogeneous cream.
Add the cream and incorporate it carefully. Finally, season with salt and pepper to taste.
Serve the cream of mushroom and cauliflower in individual plates and serve it with toasted bread croutons. Enjoy! Paola
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