We belles were recently on-the-go (as we do) in beautiful Pebble Beach. We, of course, had several belle-ringin’ meals…but one soup really stuck with us. We couldn’t wait to get home to attempt to recreate this divine concoction! Here’s what we came up with…
Cauliflower Mushroom Soup
Boil 1-2 heads of cauliflower (chopped), 6 cloves garlic, and one onion (sliced) in about 48 ounces chicken broth until tender
Once tender, place in blender (or food processor…or use stick blender) to purée. Add a teaspoon of Beautiful Briney Sea French Picnic salt and a couple teaspoons of good quality olive oil
Meanwhile, toss a gourmet mix of mushrooms with coconut oil and salt. Roast in oven at 400 degrees for 20-30 minutes…until dry and “meaty”
Add mushrooms to soup, heat through, and serve.