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Cauliflower Mushroom Soup with Sausage

Cauliflower Mushroom soup is all the best of a creamy cauliflower soup plus the depth of flavour from a mushroom soup combined. A perfect soup for fall on a cold day when you want a bowl of pure comfort with flavours of sage, thyme and mushrooms. And don’t forget the combination of cheese and cauliflower--a match made in heaven 
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Servings 6 people
Calories 602 kcal

Equipment

  • Heavy bottomed soup pot

Ingredients
  

  • 500 grams mild italian sausage (or honey sausage)
  • 2 tbsp butter
  • 1 medium onion chopped
  • 2 stalks celery chopped
  • 4 cups cauliflower chopped
  • 227 grams white mushroom sliced
  • 4 cups chicken broth
  • salt and pepper to taste 
  • 1/2 cup flour
  • 3 cups whole milk
  • 1 1/2 cups old cheddar cheese shredded
  • 1/2 tsp celery seed 
  • 1 tsp dried ground sage 
  • 1 tsp dried thyme
  • 2 tsp dried parsley

Instructions
 

  • Prepare and chop vegatables.
  • In a heavy bottomed soup pot or Dutch oven, cook mild italian sausages according to package directions.  Remove the sausages to a plate and set aside to cool.
  • Melt butter in the same pot and saute celery and onion until tender and translucent. This will also deglaze your pan. Stir in cauliflower and mushroom and add chicken broth. Add some salt and pepper and the herbs.
  • Bring to a boil. Cover and reduce heat and simmer for approximately 15 minutes or until the cauliflower is tender. Meanwhile, slice your sausages.
  • In a small bowl, whisk flour into the milk until smooth. Add to the pot. Cook and stir over medium heat until the soup thickens. Add in the sausage and heat through.
  • Remove from the heat and add cheese. Stir until the cheese is melted and everything is thoroughly combined. Take your time now to taste the soup and adjust for seasoning until it tastes perfectly salty.

Notes

  • Offer toppings when you serve the Cauliflower Mushroom Soup such as extra cheddar cheese or croutons.
  • Be careful not to allow the temperature of the soup to get too high once the cheese is added as this may cause the soup to look curdled.
  • Cook the sausage in your soup pot so you don’t lose any of the flavours on the bottom of the pan.
Keyword comfort food, creamy mushroom, fall recipe, mushroom, sausage, Soup