Hungarian Mushroom Soup

Yield: 6 servings
Ingredients:
  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 ½ lbs mushroom, chopped
  • ¼ C sherry wine
  • 4 Tbsp Two Snooty Chefs® Hungarian Ragôut Gourmet Spice Blend
  • 1 C vegetable broth or water
  • 4 C cauliflower cream (recipe follows)
  • Two Snooty Chefs® New Zealand Sea Salt & Two Snooty Chefs® Pepper Blanc to taste 
Procedure:
  1. In a large pan heat oil over medium hight heat; add onion and sauté one minute; add the mushrooms and sauté till soft about two minutes more
  2. Add sherry and flambé; cook still sherry is absorbed and flames subside; season with Two Snooty Chefs® Hungarian Ragôut Gourmet Spice Blend
  3. Add vegetable stock and cauliflower cream; heat through till hot and well combined
  4. Pour in blender and puree till smooth; return to pan and heat through; adjust seasoning with Two Snooty Chefs® New Zealand Sea Salt and  Two Snooty Chefs® Pepper Blanc

Cauliflower Cream

Ingredients:
  • 1 head cauliflower, about 2 - 2½ lbs
  • Vegetable broth or water to cover cauliflower in pot
  • Two Snooty Chefs® New Zealand Sea Salt & Two Snooty Chefs® Pepper Blanc to taste 
Procedure:
  1. Cut cauliflower in flowerets; place into pot and cover with broth or water; bring to simmer and cook till soft, about 15 - 18 minutes
  2. Drain cauliflowers reserving cooking liquid; place cauliflower in a blender and add enough reserved cooking liquid to cover cauliflower in blender; puree until smooth and creamy; season with Two Snooty Chefs® New Zealand Sea Salt and Two Snooty Chefs® Pepper Blanc to taste

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