Ingredients

• 2 tbsp olive oil (divided) 
• 1 small head of cauliflower
• Salt & pepper to taste 
• 2 tbsp butter or olive oil 
• 1 cup mushrooms 
• 2 cloves garlic, minced 
• 1 tbsp fresh thyme leaves
• 1 cup dry white wine 
• 4 cups chicken stock or vegetable stock 
• ¼ cup finely chopped parsley

Directions

1. Preheat oven to 400 degrees F. Roughly cop cauliflower & toss in 1 tbsp of olive oil, season with salt & pepper & arrange on a parchment lined baking sheet. Roast for 30 min, set aside, cool. 
2. Roughly chop mushrooms, remove thick woody stems. Heat 1 tbsp olive oil medium high heat in large pot. Once sizzling, add mushrooms & thyme, season with salt & pepper & stir.
3. Cook until mushrooms release most of liquid & set to side. 
4. Add onion & garlic, cook for 1 min. Add white wine, chicken stock, half of the chopped parsley. Bring to simmer & cook uncovered for 15 min. Remove from heat & add roasted cauliflower. 
5. Using a blender or immersion blender, puree the soup until smooth & silky. Return to the pot on stove & add back in mushrooms & remaining parsley. Add more liquid to desired thickness.