454 g white button or cremini mushrooms, thinly sliced*
1 head cauliflower roughly chopped – keep greens and stalk if you wish, it’ll all be blended anyways
2-3 cloves of garlic, minced
4 cups waterCanola or other neutral oil for cooking
1 slice bacon – optional
Salt and pepper to taste
- Heat up a pan on medium high, add some oil, and saute the sliced mushrooms until golden brown on both sides. Work in batches with mushrooms only 1 layer deep in the pan.
- Put mushrooms in a pot with the cauliflower and garlic (and bacon). Add 4 cups of water, or enough to cover the ingredients in the pot. Add a few pinches of salt to the pot. Bring the mix to a boil and then let simmer for 15 minutes.
- Put the cooked mixture into a blender and blend on high until the soup is nice and creamy. Add water if needed, in order to keep the soup blending. You may need to blend the soup in batches. Add salt and pepper to taste.
*Old partly dried mushrooms work well in this recipe – I like to check the older/discount racks at the grocery store to see if they have any mushrooms on sale for this recipe.
**This soup freezes well, and I tend to make a lot, freeze it, and have it available for times when I don’t feel like cooking.