This soup is delicious and decadent tasting! You can make it with a little cream or leave the cream out for a yummy vegan treat.
You will need:
A medium sized pot (about 3 quarts)
1/4 cup chopped cabbage
1 good sized head of cauliflower
3/4 cup chopped shitake mushrooms
1 tablespoon of salt (I have a mix of colored salts)
1 tablespoon of garlic powder
2 tablespoons of olive oil
a splash of beer
1/2 cup cream
Pour olive oil into the bottom of your pan and heat on medium. Chop up your onions and add them to the oil, add your salt. Let them cook for a bit then add a splash of beer (or white wine for a sweeter taste). Let the alcohol cook out and the onions finish browning. Chop up your mushrooms and add them to the cooking mixture mixing it up nicely. You can add your garlic powder now too. Chop up the cauliflower either in a blender or by hand. The blender makes it smoother and is a better for the vegan option. Add the cauliflower and cabbage. Mix everything up and add 5 1/2 cups water and 1/2 cup cream or 6 cups of water. Cover and bring to a boil then reduce the heat and simmer stirring occasionally until you have reduced your soup by 2 cups. Add more salt to taste. Enjoy!