Mushroom Cauliflower Soup Recipe
This mushroom cauliflower soup is the perfect gluten free and low carb alternative to my crock pot mushroom barley soup! It can be made in a slow cooker or on the stove top. This post contains affiliate links.
We love filling, hearty soups in the winter, and while mushroom barley soup is a favorite, we like to switch it up. Barley can be very heavy. We also have some family members with Celiac who visit, so we always love to have gluten free alternatives to our favorites. And frankly, I am trying (but rarely succeeding) to eat better.
So a non-compromise low carb, gluten free better-than-the-original recipe is a score!
Mushroom cauliflower soup is just that. It’s still filling and hearty but less heavy. And the cauliflower adds a fabulous flavor to the savory soup.
This recipe was made in the crock pot, since we often make it Friday afternoon for Shabbat lunch. However, you can make it on the stove top too if you prefer. It’s a versatile soup, without an exact formula that needs to be followed.
To make it more special for Shabbat, I like to add stew meat to the mix. It’s so good that the leftovers usually get eaten first thing. However, you definitely can leave out beef for a vegan alternative. And you can sub for chicken breast chunks if you’re just going for something leaner.
To make mushroom cauliflower soup, I like to use riced cauliflower. It’s just the easiest option and it distributes well. I just dump a bag in… You can also use frozen florets, or a fresh head of cauliflower.
Like I said, it’s versatile!
Finally, I just stick to regular cheap sliced white mushrooms. If you’re a real foodie (I’m not) you can go fancy and stuff but hey, I’m all about the easy, and it still comes out fab!
I often make Shabbat in an hour of prep time or less so this recipe is full of those kinds of shortcuts to enable that.
Mushroom Cauliflower Soup Recipe
Ingredients
- 2 large onions
- 4 cubes crushed garlic (or 4 cloves)
- 16 oz mushrooms – you can get fancy but I just add sliced white
- About 1 lb fatty stew beef
- 12 oz riced cauliflower (or 1 head, or bag frozen)
- 1.5 t salt
- Generous Trader Joe’s umami seasoning and onion salt (about 1 T each)
- Water or broth to cover
Note: I use seasoning mixes. If you don’t have these, you can simply replace with soup mixes, use broth, add similar quantities of onion powder and garlic powder, or whichever seasonings you prefer.
Process
1. Drizzle olive oil down the sides and on the bottom of the crock pot. Or, add a tablespoon of olive oil to the bottom of a pot.
2. Sautée onions until translucent.
3. Add garlic and sautée till fragrant.
4. Add mushrooms. Before cooking down the Crock-Pot is about half full. Let them soften and add the beef and other ingredients. Cook on high for 6 hours or low overnight.
I hope you enjoyed this mushroom cauliflower soup recipe! What are your favorite Shabbat lunch ideas? Comment below!
Easy Mushroom Cauliflower Soup Recipe
Ingredients
- 2 large onions
- 4 cubes crushed garlic (or 4 cloves)
- 16 oz mushrooms - you can get fancy but I just add sliced white
- About 1 lb fatty stew beef
- 12 oz riced cauliflower (or 1 head, or bag frozen)
- 1.5 t salt
- Generous Trader Joe's umami seasoning
- And onion salt (about 1 T each)
- Water or broth to cover
Instructions
1. Drizzle olive oil down the sides and on the bottom of the crock pot. Or, add a tablespoon of olive oil to the bottom of a pot.
2. Sautée onions until translucent.
3. Add garlic and sautée till fragrant.
4. Add mushrooms. Before cooking down the Crock-Pot is about half full. Let them soften and add the beef and other ingredients. Cook on high for 6 hours or low overnight.
Notes
Note: I use seasoning mixes. If you don't have these, you can simply replace with soup mixes, use broth, add similar quantities of onion powder and garlic powder, or whichever seasonings you prefer.
Thanks for this idea. Sounds yummy and perfect for a winter Shabbat meal… and fast as well. Did you use fresh or canned mushrooms? Neither was specified in the list of ingredients. Thanks again!
Hi! I used fresh. Canned tends to take on a bit of a more rubbery texture. I used to use it and it definitely works if you need a shortcut, but it’s not the same.
I didn’t make this soup (yet) but I was privileged to have the real deal, straight from Menucha’s kitchen! And it was gooooood! No joke! My whole family loved it. This one is a winner.
Aw, thanks Ma! Yours was the “regular pot” version, made with frozen florets. The leftovers always go quickly, even when it’s overnighted!