Creamy Mushroom and Sausage Soup with Cauliflower

This creamy mushroom and sausage soup is a hearty and flavorful dish that's perfect for a cold winter day. The cauliflower adds a touch of sweetness and creaminess, while the sausage gives the soup a savory and smoky flavor. It's a quick and easy recipe that's sure to please everyone at the table.

I first came up with this recipe on a cold winter day when I was looking for something hearty and comforting to eat. I had some mushrooms, sausage, and cauliflower in my fridge, so I decided to throw them together in a pot and see what happened. The result was this delicious soup that has become a favorite of mine and my family.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound cremini mushrooms, sliced
• 1 pound Italian sausage, cooked and crumbled
• 1 head of cauliflower, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. In a large pot or Dutch oven over medium heat, cook the mushrooms, sausage, cauliflower, onion, and garlic until the vegetables are softened.
2. Add the chicken broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until the cauliflower is tender.
3. Puree the soup with an immersion blender or in a regular blender until smooth.
4. Stir in the heavy cream, Parmesan cheese, salt, and pepper.
5. Serve hot.

Why It Works

• The combination of mushrooms, sausage, and cauliflower creates a complex and flavorful soup.
• The cauliflower adds a touch of sweetness and creaminess that balances out the savory and smoky flavors of the sausage.
• The soup is cooked in chicken broth, which gives it a rich and flavorful base.
• The heavy cream adds a touch of richness and creaminess to the soup.
• The Parmesan cheese adds a touch of umami and saltiness to the soup.