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Ingredients
  • 4 teaspoons olive oil
  • ¾ cup thinly sliced leek, white and light green parts only
  • 3/8 teaspoon kosher salt
  • 4 cups coarsely chopped cauliflower florets (about 1 medium head)
  • 1 ½ cups unsalted chicken stock (such as Swanson)
  • ¾ cup water
  • 2 teaspoons chopped fresh thyme
  • ¼ cup 2% reduced-fat milk
  • 1 ½ teaspoons butter
  • ¼ teaspoon white pepper
  • 1 (3.5-ounce) package shiitake mushroom caps
  • 1 teaspoon lower-sodium Worcestershire sauce
  • 1 teaspoon sherry vinegar
  • 2 teaspoons chopped fresh parsley
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