Almost Vegan "Cream" of Mushroom Soup

Granted it is not the most beautiful job of food styling, but trust Boy 3 who hates mushrooms - this soup is ʻono-licious. It's a combination of two "soups," but we will call it a mushroom soup although it really is a cauliflower soup with mushrooms.


  • 1 head of cauliflower, cut into florets
  • salt and pepper (be generous, keep tasting)
  • 1 tsp. of Earth balance or butter
  • 1 8 oz. tray white mushrooms, diced
  • 1/2 an onion, diced
  • 1 stalk celery, diced
  • green onion to garnish
The cauliflower soup is the "cream"

  1. In a pot, bring a quart (4 cups) of water, salted, to a boil
  2. Add the cauliflower, turn it down a little after it boils again and cover the pot
  3. Let it cook for about 5 minutes until it is very tender
  4. While the cauliflower cooks, cook the mushrooms, onion and celery in a wok with very little oil or water saute on medium heat until the onions get brown and carmelized.
  5. With a slotted spoon, take the soft cauliflower pieces out of the water and put into a Vitamix. 
  6. Use the cooking water to put 1/2 as much water as the cauliflower. Just eyeball it.
  7. Put the creamed cauliflower back in the pot, add the pat of butter and taste and season until it's good by itself. 
  8. Add the mushroom mixture and taste again.
  9. Serve soup with green onion for a nice fresh bite.


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