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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