Ingredients

• 4 C cauliflower florets, coarse chop
• Portobello or Shiitake mushroom caps, sliced
• 3/4 C leek, thin slice
• 1 1/2 C chicken stock
• 3/4 C water
• 2 t thyme, chopped
• 1/4 C milk
• 1 1/2 t butter
• 2 T chicken stock
• 1 t Worcestershire sauce
• 1 t sherry vinegar

Instructions

1. Sauté the leeks in oil until soft. Add the cauliflower, stock, water, and thyme. Bring to a boil and then simmer until the cauliflower is very tender.
2. Puree the mixture, return to the pan, stir in the milk and butter, then season and keep warm.
3. Brown the mushrooms in oil and butter. Add 2 T chicken stock, Worcestershire, and sherry vinegar. Reduce until syrupy.
4. Plate, garnish with the mushroom mixture, and serve.

Source: Cooking Light, Nov 2013

Contributed by: Skip