Prep time:                      10 minutes

Cooking time:            30 minutes

Yeilds:                                6 people

 

Ingredients:

24 oz cauliflower

1 large Yukon Gold medium waxy potato

8 cups vegetable broth

18 oz mushrooms I use a mix of crimini, portabella, and shiitake

4 cloves of garlic

1 large onion (softball size), quartered

2 tbsp nutritional yeast

1/2 tsp ground rosemary

½ tsp ground sage(2 leaves)

½ tsp ground white pepper

Pinch of ground nutmeg

 

Directions:

Cut cauliflower and potato into large chunks. Put the broth in a large stock pot. Add the cauliflower, potato, 2 cloves of garlic, and ¾ of the onion, cook on medium high heat for 15 minutes. Add the mushroom stems to the vegetables and broth and cook for another 15 minutes. You’ll know that it is ready when the cauliflower is falling apart.  Turn off the heat. In batches place broth, vegetable mixture, and nutritional yeast in Vitamix and blend into a velvety smooth texture (approx. 3 min on high). Meanwhile chop the mushroom caps, residual onion and garlic into 4-6mm pieces. Place a separate large stock pot over medium heat, when hot add the chopped mushroom caps, onion, garlic, rosemary, sage, white pepper, and nutmeg and water saute until slightly golden.  Add the sautéed mushroom mixture to the cream base , stir to incorporate and serve. Garnish with parsley. Optional garnishes  a drizzle of tawny port or mushroom bacon.

 

Note: Not all port is vegan, check the brand before serving to others.