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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.