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Mushroom-Cauliflower Soup with Roasted Shiitake and Nori Garnish

Servings 6 people

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 3/4 teaspoon sea salt, plus more to taste
  • 2 tablespoons minced garlic
  • 4 cups cubed button mushrooms
  • 6 cups chopped cauliflower
  • 5-1/2 cups water
  • 2 teaspoons umeboshi vinegar, or to taste
  • Garnish
  • 3 cups sliced fresh shiitake mushrooms
  • 2 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1 sheet nori seaweed, cut into thin strips, about 2 inches long

Instructions

  • Preheat oven to 350°. Warm 2 tablespoons olive oil in a 4- to 6-quart pot over medium heat. Add onion and sea salt; sauté 5 minutes. Stir in garlic and sauté a minute more. Add mushrooms and stir until coated with oil. Add cauliflower and water, cover, bring to a boil, reduce heat, and simmer 15 minutes.
  • While soup cooks, toss sliced shiitakes with olive oil and sea salt. Spread mushrooms on a parchment-lined baking sheet. Roast 25 minutes. 3. In a blender, purée soup (in batches) until creamy. Transfer soup to a clean saucepan; place over medium heat. Add umeboshi vinegar and simmer 2 minutes. Season with salt to taste.
  • . Just before serving, toss roasted mushrooms with nori strips. To serve, ladle soup into bowls. Place small mounds of shiitake and nori garnish in the center of each bowl.