- 3 tablespoons unsalted butter
- 3 onions, halved and thinly sliced
- 3 pounds cauliflower, separated into florets and coarsely chopped
- 4 cups chicken stock or water
- 3/4 cup heavy cream
- Salt and freshly ground white pepper
- 4 medium matsutake mushrooms or small Portobellos, stemmed and halved crosswise
- 2 tablespoons pure olive oil
- Melt the butter in a heavy saucepan. Add the onions and cook over moderately low heat, stirring occasionally, until very soft but not browned, about 15 minutes.
- Add the cauliflower and chicken stock and bring to a boil. Cover and simmer over moderately low heat, stirring once, until the cauliflower is very soft, about 30 minutes. Let cool slightly.
- Working in batches, puree the soup in a blender. Return the soup to the saucepan, stir in the cream and season with salt and pepper. If necessary, add a few tablespoons of water to thin the soup.
- Preheat the oven to 325°. Heat a large ovenproof skillet. Brush the mushrooms with the oil, season with salt and pepper and add them to the skillet. Sear over moderately high heat, turning once, just until tender, 6 to 8 minutes. Transfer the skillet to the oven and bake for 3 to 4 minutes, or until the mushrooms are very tender. Thinly slice the mushrooms.
- Rewarm the soup over moderate heat. Ladle into shallow bowls, garnish with the sliced mushrooms and serve.
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