Cauliflower and Roasted Corn Soup with Chanterelle Mushrooms

Cauliflower and Roasted Corn Soup with Chanterelle Mushrooms

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 6 Cups


  • 4 dried bay leaves
  • 6 sprigs fresh thyme plus more for garnish
  • 2 ears fresh corn kernels shaved from the cob
  • 2 tbsp. unsalted butter
  • 1 shallot finely diced to yield about 2 teaspoons
  • 2 cloves garlic minced
  • 1 medium onion finely diced
  • 4 oz. fresh chantrelle mushrooms wiped clean, larger ones halved lengthwise
  • 1 1/2 pounds cauliflower (1-2 heads), florets cut from stem, and stem cut into pieces
  • 2 cans low-sodium chicken stock
  • 1/8 tsp. cayenne pepper
  • Salt


  • Heat oven to 400degrees. Make a bouquet garni by wrapping the bay leaves and the thyme sprigs in a piece of cheesecloth. Set aside. Place the kernels from 1 ear of corn in a baking pan, and roast until lightly browned, about 5 minutes. Remove from oven, and set aside.
  • Melt butter in a4-quart saucepan over medium heat. Add shallots, garlic, and onion. Cook, stirring often, until translucent, about 4 minutes. Add mushrooms, and continue to cook until mushrooms begin to soften, about 4 minutes more. Using a slotted spoon, remove mushrooms from pan, and set aside.
  • Add unroasted corn kernels, cauliflower florets, cauliflower core, chicken stock, and bouquet garni to pan. Bring to boil. Reduce heat to low; simmer, covered, until cauliflower is tender and cauliflower core is cooked through, about 25 minutes.
  • Remove bouquet garni, and discard. Working in batches, puree the soup in the bowl of a food processor until smooth, returning pureed soup to a clean 4-quart saucepan. Heat soup over medium-low heat. Stir in the reserved mushrooms, roasted corn, and cayenne; salt to taste. If soup is too thick, stir in a few tablespoons of water. Heat, and serve immediately.
Keyword Cauliflower, Chicken Stock, Corn, Garlic, Mushrooms, Onion, Shallots, Thyme