Mushroom and cauliflower soup
200g butter
4 large onions, diced
150g flour
1 litres chicken stock
1 good-sized cauliflower, chopped
500g field mushrooms (Portabello)
200ml cream
salt and pepper
Melt butter on a low heat and add the four onions that have been finely diced. Simmer, stirring occasionally, until the onion is mostly cooked. It will take 15 to 20 minutes.
Add flour and stir into a paste. Cook for a few minutes, then add the cold chicken stock, Stir to combine, than add cauliflower, chopped reasonably small but still chunky.
Bring back to the boil and simmer until cauliflower is cooked. It will take about 30 minutes.
In another pot cook the chopped mushrooms in a little oil, then add the cream and simmer for 10 minutes. When cauliflower is almost soft, add the mushroom mix and carry on simmering for about 10 minutes.
Add salt and pepper to season to taste. Makes about four litres.
- Requested by Cath Donaldson, of Mosgiel.
If you have enjoyed a dish in an Otago café or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
