CREAM OF MUSHROOM SOUP
Ingredients
- 2 cups cauliflower florets
- 1-2/3 cups unsweetened almond milk
- 1 tsp Onion Powder
- 1/4 tsp Himalayan rock salt
- Ground pepper to taste
- 1/2 tsp extra-virgin olive oil
- 1-1/2 cups white mushrooms diced
- 1/2 Yellow onion diced
Instructions
- Place cauliflower, milk, onion powder, salt and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Then, puree using a food processor, immersion blender or blender.
- Meanwhile, add oil, mushrooms and onion to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes.
- Add pureed cauliflower mixture to sauteed mushrooms. Bring to a boil, cover and simmer for 10 minutes, until thickened.
- Serve immediately.
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