Chef: Denise Kling-Pelto
Makes: 4 cups
Prep Time: 15 min
Cook Time: 20 minutes
Total Time: 35 min
½ a head of cauliflower, cut into florets, about 2 c
1 c almond milk
8 oz mini portabellas, sliced
1 sweet onion, diced (about ½ c)
1T Bays Seasoning
1 T parsley
vegetable broth or water for healthy saute
sprinkle a little paprika, smoked or regular as a garnish
Place cauliflower and plant milk in a medium size sauce pan.
Bring to a boil and reduce heat to simmer and cook until cauliflower is soft.
Set aside to cool.
Dice onions and slice mushroom. Healthy sauté onions. Once they become translucent and caramelization of the sugars start clinging to the bottom of your pan, add the mushrooms. Allow all the liquid to evaporate transferring the flavoring onto the onions and mushroom.
Now that your cauliflower and plant milk have cooled, place in a blender or processor and blend until smooth.
Add blended cauliflower and plant milk to the sauteed mixture and mix.
Add the Bays and parsley.
Serve immediately, refrigerate or freeze.
This cream of mushroom soup can be used as a gravy or the sauce for the infamous “Green Bean Casserole” around the holidays.
Make sure your dicing and slices are uniform in size, that way they will cook evenly.