This is very simple and delicious everyday vegetable soup. And most important! This soup takes only 15 minutes.
Of course, I assume, that you use prepared mushroom ( as I do).
Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.
Frozen mushroom: melt, fry slightly.
Creamy Cauliflower and lentil puree soup with mushroom cream. Lillkapsa ja läätsesupp seentega
A light and delicious puree soup for a dinner.
Ingredients
- 1 (red)onion
- 2 clove garlic
- small leek
- 3 tablespoon butter
- 200 g mushrooms
- two palms of cauliflower
- 100 g lentils
- 4 tablespoon white vine
- (salt), pepper and thyme
Directions
- Chop onion, leek and garlic. Turn in cattle.
- Melt butter, add vegetables and mushroom. Simmer at a low heat few minutes and add the wine and let reduce 3. Add lentils and cauliflower florets. Add enough boiling water to cover all ingredients. Simmer at a low heat ac 10 minutes. Check time to time about water. But keep the water level as low as possible.
- Blend soup using a blender
- let bring to boil and season
Estonian Cuisine. Eesti Toit. 
Have not put cauliflower, mushrooms and lentils together in a soup . . . but can ‘taste’ it – interesting . . . shall certainly try. Very quick to make and promising depth of flavour . . .
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Thank you Eha 🙂
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