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Ingredients
2 (8-ounce) packages mushrooms, sliced
olive oil
¼ cup dry red wine
⅔ cloves garlic
1 small onion, chopped
½ head cauliflower
2 cups water
salt to taste
pepper to taste
No items found.
2 (227-gram) packages mushrooms, sliced
olive oil
60 ml dry red wine
⅔ cloves garlic
1 small onion, chopped
½ head cauliflower
470 ml water
salt to taste
pepper to taste
No items found.
Instructions
- Sauté sliced mushrooms in olive oil for about six minutes, until most of the liquid is evaporated.
- Stir frequently while sautéing and add dry red wine, allowing it to boil off.
- Move the mixture to a bowl.
- Sauté a few cloves of garlic and a small chopped onion in a bit of olive oil for a few minutes.
- In a soup pot, place cauliflower and two cups of pure water.
- Cook cauliflower in the water until tender.
- Place the sautéed onion and garlic, half the mushrooms, and the cauliflower-water mixture into the blender. Blend until smooth.
- Return blended mixture to the pot and add the rest of the sautéed mushrooms.
- Stir, adding salt and lots of freshly ground pepper to taste.
No items found.
Nutritional Info
Storage
Notes




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