Soups

Cauliflower Soup Topped with Morel Mushrooms

cauliflower soup topped with morel mushrooms

Cauliflower soup topped with morel mushrooms – a creamy and super tasty winter soup.

The other day I was craving cauliflower soup in these cold winter times, so I bought a fresh cauliflower head and decided to make a cauliflower soup. I normally create recipes myself, so I didn’t look up a recipe. Instead, I improvised and made a delicious cauliflower soup. However, I wanted to make a topping and I forgot to buy bacon so I thought to myself, what can replace a salty piece of bacon? MORELS! I had a large stock of dried morels, and frying them with lots of butter and salt would definitely give the same result – if not better! So that is how I came up with the idea of a creamy cauliflower soup topped with morel mushrooms.

In the recipe, I am using dried morels and their soaking water. If you are going to use fresh morels instead, simply skip the soaking part and replace the soaking water with more vegetable stock.

Enjoy this tasty cauliflower soup and let me know what you think in the comments below!


Cauliflower Soup Topped with Morels

Prep Time 15 mins
Cook Time 20 mins
Soaking Time 30 mins
Total Time 1 hr 5 mins
Course Soup
Servings 6 people

Ingredients
  

Cauliflower soup

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large cauliflower, cut into florets
  • 1 clove garlic, minced
  • 1 onion, chopped
  • cups (1 liter) vegetable stock
  • cup (1.5 deciliters) morel mushroom soaking water, (from rehydrating the dried morels in water)
  • cup (1.5 deciliters) heavy cream
  • 1 tablespoon lemon juice
  • ½ teaspoon grated nutmeg
  • Salt and pepper

Morel Mushroom Topping

  • 0.8 ounces (25 grams) dried morel mushrooms
  • cups (3 deciliters) cold water, to soak the morels
  • 2 large tablespoons butter
  • Salt and pepper

Instructions

Soak the Morel Mushrooms

  • Start by soaking the dried morels in 1¼ cups (3 deciliters) of cold water in a bowl. Let them soak until completely rehydrated (30-45 minutes). Save ⅝ cup (1.5 deciliters) of morel soaking water for later use in the soup. Discard the rest of the water.

Cauliflower Soup

  • Meanwhile, cut the cauliflower into florets. Chop the onion and mince the clove of garlic.
  • Heat up olive oil and butter over medium heat in a large soup pot.
  • Add onion, garlic, and cauliflower. Sauté for 3 minutes.
  • Add vegetable stock and the morel soaking water into the soup pot and bring to a boil. Put on a lid and let simmer for 10 minutes.
  • Blend the soup until smooth using a hand blender or food processor.
  • Add heavy cream, lemon juice, and grated nutmeg. Heat up the soup and taste with salt and pepper.

Morel Mushroom Topping

  • Depending on the size of the morels and your preferences, cut the rehydrated morels into smaller pieces or leave them whole.
  • It is SUPER important not to use a lot of heat when frying morels, otherwise they will lose their wonderful flavor.
  • Slowly heat up 1 large tablespoon of butter on a frying pan. Over very very low heat, add the morels. Try to avoid letting the morels take too much color. When the morels have absorbed the butter, add another large tablespoon of butter. The morels should never cook on a dry pan. Let them in total cook for 10 minutes.
  • Season with salt and pepper. Morels taste amazingly once they are properly salted!
  • Add the morels as topping on the soup or mix it in the soup. Both work perfectly!
Keyword cauliflower, morel mushrooms, soup
Morel mushrooms soaking in cold water.
Dried morels soaking in cold water.
Morels in butter
Morels on the frying pan in lots of butter.

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