Sometimes I forget that an intoxicating eat can simply be a soup with a layer of flavor added in from some wine. A simple extra step of roasting the vegetables adds so much. And roasted garlic?
Yum. Yum. and Yum!
Roasted Mushroom, Garlic, and Cauliflower Soup
1 head cauliflower
1 pint mushrooms
1 head of garlic
1 medium to large onion
1/2 teaspoon of dried thyme
1 tablespoon of flour
1/2 cup white wine
4 cups of broth, vegetable or chicken
1/4 cup heavy cream
Preheat oven to 400 degrees. Chop cauliflower into florets and slice mushrooms. Lay out on a baking sheet and toss with a drizzle of olive oil, salt and pepper. Cut the very top of the garlic bulb off to expose the cloves, drizzle with olive oil and wrap up in aluminum foil. Roast everything for about 30 minutes.
Dice carrot and onion over medium heat in a soup pot . [You certainly could roast the carrot and onion for a fully roasted vegetable soup!] After the vegetables have softened, add flour and cook for a couple minutes. Add salt, pepper, and thyme. Add 1/4 cup of the wine to deglaze the pan, then add the remainder of the wine and broth and bring to a boil. Squeeze in the roasted garlic cloves and add the cauliflower and half of the mushrooms. Bring to a boil andl cook about 10 minutes, making sure the stalks are completely fork-tender. Take it off the heat and stir in that splash of cream. Puree and enjoy with the remainder of the mushrooms as garnish!