Cauliflower and Mushroom Soup • St. Francis Winery & Vineyards

Ingredients

• Pair with Chardonnay
• Place butter in a pot large enough to hold all ingredients, turn heat to medium, and when hot, add shallots and garlic.
• Cook for 1-2 minutes until caramelized and then add mushrooms.
• Turn to medium-high and let mushrooms cook until soft and push out all their liquid.
• Deglaze with white wine. Add cauliflower, thyme, and potato and cover with vegetable stock or water.
• Bring to a boil and then simmer until cauliflower and potato are soft when poked with a fork.
• Blend the soup until smooth, whisk in cream and lemon juice, and season to taste with salt and pepper.