• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 8oz package of sliced FunGuy white button mushrooms
  • 1 head of cauliflower, quartered and stem removed
  • 1 large onion, quartered
  • 1 head of garlic, with the end trimmed but the skin intact
  • 3 tablespoons olive oil, divided
  • 5 cups vegetable broth
  • 4 cups milk
  • Fresh ground black pepper
  • Olive oil for drizzling on top
  • Fresh chives

One of those cold gloomy winter days got you down? Feeling like there’s no end to the pouring rain, freezing snow or howling winds? Don’t worry; we’ve got you covered with a bowl of steaming soup, FunGuy style!

Roasted cauliflower and mushrooms blended until creamy and smooth is just what’s needed on a day like this. Top it off with some sautéed mushrooms and you’ve got double the fun-guy!

DIRECTIONS:

  1. Preheat the oven to 400F.
  2. Clean the whole FunGuy mushrooms with a damp cloth to remove any debris and place them in an oven tray. Add in the cauliflower, onion, and garlic. Drizzle the vegetables with 2 tablespoons of olive oil and place it in the oven to roast for about 25 – 30 minutes. When done remove from the oven and allow to cool for about 5 minutes or until able to handle the garlic with your hands.
  3. Remove the skin from the garlic and place it in a pot along with the roasted vegetables and and mushrooms. Pour in the vegetable broth and bring to a boil. Reduce the heat and blend with an immersion blender until smooth and thick. Pour in the milk and stir well. Bring it back to a simmer and cook about 10 more minutes.
  4. While the soup cooks, pour 1 tablespoon of olive oil in a sauté pan over medium high heat. Add in the sliced FunGuy mushrooms and sauté for 5-6 minutes or until browned.
  5. Serve the soup hot with the sautéed mushroom slices, fresh ground black pepper, chives and a drizzle of olive oil on top!

Have a Fun meal!