roasted mushroom & cauliflower soup

It was time to get rid of the week old roasted veggies in my fridge and I was fighting off the urge to eat out. I don’t know why it is SO hard to cook for myself but it always has been this way. I far prefer a crowd around the table to the drudgery of preparing a solitary meal. It’s been an interesting exercise to think about new postings to add to my blog. I’ve actually been inspired to cook more, even for just moi! I think blogging food for me translates into a dinner party of sorts…Something I get to share with all of you guys if you were here with me right this minute. Even better, it would be great to hear back if anyone tries one of my recipes (I know it might actually be a stretch to call it a recipe) themselves…so please, send me updates if you have tried something or if you were inspired to change it up.

Another confession — I am a canned soup hater. I find few things less appetizing than Campbell’s Soup, yet homemade soup can be so healthy and delicious. As a kid I overdosed on canned and powdered chicken noodle soup. I supplemented my regular Kraft Dinner diet with these 2 items growing up. Nothing like multi-taking at an early age, when there was a ton of TV to be watched and only 45 min for lunch.

I will happily eat scratch soups and with the aid of purchased stocks it make the process super fast easy and delicious.

I gathered my mise en place. (my new to me fancy term I must start using for culinary school. It’s mandatory for me to get over my terrible french accent and expand my vocabulary)

5 minute soup- 4 smallish servings

• Roasted (or fried) cauliflower and onions (approx. 1 -2 cups)
• Roasted or friend mushrooms (approx. 1 c- leave aside a T for garnish)
• 3 c of stock ( veggie, beef or chicken)
• Blend (with blender or immersion blender) 2 c of stock with the veggies til smooth or desired consistency
• Add into pot and heat–You can add the remainder of stock to make soup as thick or thin as you like.
• Season to taste with Salt, pepper, 2-3 T of balsamic vinegar, 1 T of Horseradish if desired.
• Serve with dollop of plain yogurt and tiny chives and a piece or two of mushroom on top

Of course this is not like baking a sponge cake– you can add or delete at whim. Just taste as you go along to make sure you get the proportions right for your taste buds. 

Related articles

• http://rouxbe.com/recipes/4462-cream-of-mushroom-soup/text
• Dinner One Day, Lunch the Next (wholefoodsmarket.com)
• Weekday Vegetarian: Roasted Cauliflower Soup with Aged Cheddar (treehugger.com)