Mushrooms and cauliflower are the key ingredients in this recipe. To make my soup thicker and more nutritious, I’ve also added some bulgur.
It’s no secret that various grains create simply amazing dishes when blended with mushrooms. Just think about the famous risotto, pilaf or assorted salads.
Well, this soup’s attraction is an interesting combination of cauliflower and mushrooms. If you’d like, you can add a ¼ cup of heavy cream into the soup to make it rustic. As for me, this soup is good as is – it is light and earthy as well.
Mushroom Soup with Cauliflower and Bulgur
one 3-quart pot
- 8-12 oz mushrooms (white bottom or Cremini), sliced
- ½ medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- ½ head cauliflower, cut into small pieces
- ½ – ¾ cup bulgur
- 2-3 tbsp olive oil
- 1-2 bay leaves
- Pinch of cayenne pepper
- Black pepper
- 2 ½ quarts (or a little more) vegetable or chicken stock or water (see Tip)
- Fresh dill or parsley to garnish
1 cup = 240 ml
In a soup pot, heat the olive oil; add the onion and cook for 5 minutes until lightly browned.
Add the garlic and sauté for 30 seconds.
Add the mushrooms and cook them over medium-to-high heat for 3-5 minutes.
Add the carrots and cauliflower. Pour the stock or water over the vegetables.
Add the bulgur.
Add the bay leaves, salt, cayenne pepper and black pepper.
Bring to a boil over high heat, reduce the heat, cover with a lid and cook for 15-17 minutes until the bulgur and the vegetables are done.
Let the soup stand to develop flavors.
Serve garnished with fresh dill or parsley.
If using water, for more flavor, add ½ teaspoon each ground coriander, fennel and celery.
Cook with pleasure!