A creamy blend of fresh and dried medicinal mushrooms with roasted cauliflower for a light, fusion version of the traditional cream of mushroom. Combining this soup with our Lullaby Tonic bag will make getting a full nights of rest a breeze; best for winter or fall seasons.
Vegan Cauliflower Mushroom Soup 椰菜花蘑菇汤
VEGAN | GLUTEN-FREE | NUT-FREE
Please credit @fiveseasonstcm if you want to repost this recipe.
1-2 cups of dried Mushroom Mix (cordyceps, shitake, oyster, matsutake, etc.） 菌菇（冬虫夏草，香菇，蚝菇，松, 茸）
2 cups of sauteed fresh mushrooms (shitake, oyster, portobello, etc.) 嫩煎蘑菇（香菇，蚝菇，波特菇）
Lullaby Calming Culinary TCM Tonic Bag | 安神药膳包
1 sheet of Kombu Seaweed 昆布
1 head of cauliflower 椰菜花
1 whole yellow onion, chopped 黄皮洋葱
Half a bunch of celery, chopped 香芹
⅓ cup of nutritional yeast 营养酵母
Extra Virgin Olive Oil, as needed 特级初榨橄榄油
½ cup or more unsweetened nut milk 无糖果仁奶
Salt, white pepper, and cane sugar, to taste 盐，白胡椒，甘蔗糖
To make mushroom broth: Use a damp cloth to wipe dried mushroom and kombu. In a pot, cover tonic bag and other dried ingredients with filtered water, around 8-10 cups. Bring to a boil and let simmer for at least 30 minutes. Strain afterwards to make a basic stock.
Preheat the oven to 350 degrees.
Break the head of cauliflower and season with olive oil, salt, and pepper. Roast in the oven until soft and slightly charred (option to drizzle soy sauce for flavor).
Coat a stovetop pan with olive oil and sauté finely chopped onion and celery and add in sauteed mushrooms. Season with ⅓ cup of nutritional yeast and ½ cup of unsweetened nut milk. Cook until fragrant. Cover with pre-soaked mushroom broth and let simmer.
Then, add roasted cauliflower to the stovetop mixture and cook for an additional 5 minutes. Blend mixture in a blender until smooth.
Season and adjust consistency as needed. Serve warm.
- Yin-nourishing, relieves stomach heat and dry throat
- Good source of fiber, unsaturated fats, vitamin B12, D, C
- Shen calming, promotes good nights sleep