Cream of cauliflower soup with sautéed wild mushrooms
Ingredients
- 1large cauliflower (about 1.3kg/3lb), stalks discarded and florets chopped
- 1large potato peeled and chopped into large chunks
- 1medium onion chopped
- 25g butter
- 4 tbsp olive oil
- 1.2l light chicken or vegetable stock
- 600ml full-fat milk
- 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
Instructions
Cream of cauliflower soup with sautéed wild mushrooms serves 8 original recipe by BBC Good Food.
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