Cauliflower Soup with Shiitakes

Ingredients

• 1.5 teaspoons butter 
• 4 cups cauliflower florets coarsely chopped ( 1 medium head)
• 1.5 cups chicken stock see unsalted divided (such as Swanson)
• 2 teaspoons parsley fresh chopped
• 2 teaspoons thyme leaves fresh chopped
• 0.4 teaspoon kosher salt divided
• 0.8 cup leek light white green thinly sliced
• 0.3 cup milk 2% reduced-fat
• 1 teaspoon lower-sodium worcestershire sauce 
• 4 teaspoons olive oil extra-virgin divided
• 1 teaspoon sherry vinegar 
• 3.5 ounce shiitake mushroom caps 
• 0.8 cup water 
• 0.3 teaspoon pepper white

Equipment

• bowl
• frying pan
• sauce pan
• blender

Directions

1. Heat a large saucepan over high heat.
2. Add 2 teaspoons oil to pan; swirl to coat.
3. Add leek; saut 1 minute.
4. Add 1/8 teaspoon salt. Cover, reduce heat to low, and cook 5 minutes or until leeks are softened, stirring occasionally.
5. Add cauliflower, 1 cup and 6 tablespoons stock, 3/4 cup water, and thyme. Bring to a boil; cover, reduce heat, and simmer 7 minutes or until cauliflower is very tender.
6. Place cauliflower mixture in a blender.
7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
8. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to saucepan. Stir in remaining 1/4 teaspoon salt, milk, butter, and pepper. Keep warm.
9. Thinly slice mushroom caps.
10. Heat a large skillet over medium-high heat.
11. Add remaining 2 teaspoons oil to pan, and swirl to coat.
12. Add mushrooms; saut 6 minutes or until browned.
13. Add remaining 2 tablespoons stock, Worcestershire sauce, and sherry vinegar. Cook 1 minute or until liquid is reduced and syrupy.
14. Spoon about 1 cup soup into each of 4 bowls. Top each serving with about 2 tablespoons mushroom mixture.
15. Sprinkle evenly with parsley.