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["-In the sauce pan, over medium high heat, add:
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2 Tablespoons olive oil,
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1 chopped onion,
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1 stalk celery, diced", "-Saute until onions are just softened, add:
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2 8-ounce containers of mushrooms (rinsed),
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4 cloves garlic, crushed / chopped,", "-Saute until mushrooms begin to release their juices, add:
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1 cauliflower, stem removed, roughly chopped", "-Reduce heat to medium low, cover and steam about 15-20 minutes", "-Reserve 1 pint of stock until after you puree the veggies. Depending on the size of your veggies, you may need less stock. Add as much as you'd like for desired thickness.", "-Remove from heat, add some veggies and some stock to a blender or food processor, only half full, blending hot ingredients can be dangerous so use an oven mitt or kitchen towel to hold lid, carefully pulse then puree veggies until smooth and creamy.", "-Repeat until all the soup is pureed
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-Salt and pepper to taste", "MEANWHILE: This can be done simultaneously with the puree:
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-Heat the skillet to high", "-Add remaining mushrooms,
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1 tablespoon dry thyme,
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salt and pepper to taste", "-When mushrooms are browned and all of their liquid is dry, add to the puree.
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Place in a bowl and sprinkle with chopped fresh parsley."]
