40 minutes

• 8-10 Ounces Portobello Mushrooms, or other mushrooms sliced
• 1 head Cauliflower, cored and roughly chopped
• 1 Onion, Diced
• 2 Tbsp Olive Oil
• 1 Tbsp Cooking Oil
• 2 Tbsp Garlic, peeled and minced
• 3 Cups Vegetable Stock
• ½ cup Milk
• Salt and Pepper, to taste
• Shaved Parmesan Cheese for Garnish

Preheat oven to 400 degrees. In large mixing bowl, toss cauliflower in 1 tablespoon olive oil along with pinch sea salt and pepper. Roast 25 minutes on baking sheet, stirring midway, until completely tender and starting to caramelize. Meanwhile, in large soup pot, heat remaining 1 tablespoon olive oil over medium heat until hot. Reduce to medium low and add onion. Stir 5 minutes, until softened. Add mushrooms (reserving some for garnish) and garlic and sauté until mushrooms are tender and starting to caramelize. Add broth and turn heat to medium high until it comes to boil. Remove from heat and cover. Add cauliflower to broth. Add cream or milk and process with immersion blender or mash carefully by hand until smooth. Season with sea salt and pepper, to taste. Divide between bowls and garnish with reserved mushrooms and shaved parm.