Creamy Cauliflower-Shiitake Bisque

Make this right away! Even if cauliflower isn't your favorite veggie (though it IS delicious!) you'll find this soup enticing. It's super thick and creamy, just like a sinfully-delicious bisque, but is quite healthy. Forget the fat, cholesterol, and salt in a prepared bisque. You can gulp this down guilt-free and won't realize you're consuming nearly all veggie.

If you're looking for a dairy-free version you could leave out the fat free half and half. The texture will be a little thicker, but it'll still be delicious. However, with the invention of fat free cream (amazing!) I prefer to use it whenever possible for it's creamy property and spoon-coating wonder - just like that bisque you eyed at the restaurant last week.

Difficulty: medium-easy
Time: 35 min



Creamy Cauliflower-Shiitake Bisque
Ingredients:
1 tbsp olive oil
1 c leeks, sliced
4 c cauliflower, chopped
1.5 c low-sodium vegetable broth
1 tsp Thyme, dried
1/2 c fat free half and half
1/2 tsp black pepper
4 oz shiitake mushroom caps, sliced
1 tsp Worcesthire sauce
1 tsp sherry vinegar

Get a large pot heating over high heat. Add half of the olive oil, swirling to coat. When hot, add the leek. Saute for 2 minutes, stirring to keep from burning. Cover the pan, reduce the heat, and cook for 4-5 minutes or until leeks start to get tender.

Add the cauliflower, vegetable broth, 3/4 c water, and Thyme. Stir to combine. Bring to a boil and then reduce the heat and simmer (covered) for 7-8 minutes or until the cauliflower is quite tender.

Pour the mixture (or do in parts if you have too much) into a blender. Remove the center piece in the lid to let the steam escape. Cover with a paper towel to keep from splattering and blend until smooth. Then return to the pot.

Add the fat free half and half and the black pepper. Stir well until combined and heat over the lowest heat setting. You want it to stay warm without bubbling at all.

While the soup stays hot, heat a small pan over medium high heat. Add the remaining olive oil, swirling to coat. Add the mushrooms and saute for 7-8 minutes or until tender and browned. Stir occasionally to keep from burning. Add the Worcestshire sauce and sherry vinegar. Stir well to combine and cook for 1-2 more minutes.

Ladle the soup into four bowls. Carefully spoon the mushroom mixture on top of each bowl. Enjoy!

Servings: 4
Serving size: about 1 cup
Nutrition: calories 99; carbs 14g; fat 4g; protein 3g; sodium 134mg; iron 9mg