Two-Mushroom Cauliflower Soup

Instructions

• 1

  In a small saucepan, bring the porcini mushrooms and 1/2 cup of the broth to a simmer over high heat. Remove from the heat and set aside to allow the mushrooms to soften while you prepare and cook the vegetables.

• 2

  In a medium nonstick saucepan, heat the oil over medium heat. Add the cremini mushrooms, onion, and garlic. Cook, stirring often, until softened, about 3 minutes.

• 3

  Meanwhile, place the frozen cauliflower in a strainer and run under hot water to warm a bit.

• 4

  Add the remaining 3 cups broth to the soup. Drain the porcini in a strainer held over the saucepan so the soaking liquid is added to the soup. Add the cauliflower, salt, and pepper and bring to a boil over high heat. Reduce the heat and simmer for 1 minute to heat the cauliflower through.

• 5

  Meanwhile, cut the porcini into slivers.

• 6

  Transfer the hot soup in batches to a blender (or use an immersion blender) and purée until smooth. Whisk in 3 tablespoons of the sour cream and the nutmeg.

• 7

  Ladle the soup into 4 bowls and top each with some slivered porcini and 1 scant teaspoon sour cream. Serve with lemon wedges for squeezing.

Each serving is 1-3/4 cups.