1 T olive oil
½ C chopped onion
½ t minced garlic
1 C white wine
5 C cauliflower florets
4 C vegetable broth
2 C almond milk
½ t black pepper
¼ t salt
1 lb mushrooms, sliced
1 T butter

Saute onions in olive oil until tender.  Add wine, cauliflower, and garlic.  Simmer until cauliflower is tender – about 15 minutes.  Blend until smooth.  Stir in milk and seasonings.  Saute the mushrooms in the butter until tender and fragrant.  Stir into smooth soup, heat through, and serve at least 6 people.

 

Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch.