Ingredients
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1 small cauliflower, cut into bite sized pieces
5 cups chicken stock
4 oz each of shiitake, Portobello and white button mushrooms, cleaned and coarsely chopped
1/2 cup white wine
one small bunch of fresh cilantro, chopped
salt and freshly ground pepper
Preparation
Heat oil in large pot over moderate heat. Stir in onion, garlic and cauliflower. Reduce heat to low, cover and cook until onion and cauliflower are softened, about 5-10 minutes. Add stock, mushrooms, wine and 3/4 of cilantro. Bring to simmer and cook over moderate heat until mushrooms are softened, about 15 minutes. Remove from heat and cool.
in small batches, pour soup into food processor and pulse until smooth. Return to pot and bring to simmer; salt and pepper to taste.
To serve, ladle into serving bowls and sprinkle with remaining cilantro.
