Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 cloves garlic , chopped
• 2 shallots , chopped
• 1 , 1 inch
• 0.33 small head cauliflower , chopped
• 10 small button mushrooms , chopped
• 3 greens onions , chopped
• 1 small parsnip , chopped
• 1 pear - peeled , cored and diced
• 0.5 cups cannellini beans
• 1 teaspoon chopped fresh dill
• 0.5 teaspoons Dijon mustard
• 0.75 cups Chardonnay wine
• 6 sprigs fresh thyme
• 1 , 14.5 ounce
• 0.33 cups heavy cream
• 0.25 cups fat-free chicken broth , Optional
• salt and pepper to taste

Instructions

1. 1 Heat butter and olive oil in a large saucepan over low heat. Stir in garlic, shallots, and ginger; cook and stir until fragrant but not brown, about 5 minutes. Stir in cauliflower, mushrooms, green onions, and parsnip; cook and stir for an additional 5 minutes. Add pear, beans, dill, and mustard; stir just until heated through, about 1 minute.
2. 2 Stir in wine and thyme; increase heat to high. Bring to a boil, stirring constantly, and simmer until wine is reduced by half and is syrupy, about 5 minutes. Pour in chicken broth; return to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow soup to cool slightly.
3. 3 Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
4. 4 Stir in cream and, if needed, thin with additional chicken broth. Season with salt and pepper; serve hot.

Nutrition per serving