Cheesy Cauliflower Mushroom Soup

Winter has finally arrived in New York, and nothing answers a craving for a cold weather meal like a bowl of hot, homemade soup.  We all know I like to create as I go, so before the flurries began, I headed to the local market to see what matched my mood.

For today's recipe you will need:3 TBSP extra virgin olive oil1 shallot, finely chopped5 oz shiitake mushrooms, chopped16 oz riced cauliflower (you can do a fine chop on chopped in a food processor if you can't find this ready made)1 c organic vegetable stock1 tsp dried onion flakes1/2 tsp garlic powder1/2 c almond milk1 TBSP vegan butter1 c shredded vegan cheddar cheese Salt to taste

Heat 2 TBSP of your extra virgin olive oil in a medium sauce pan.Add the chopped shallots and sauté until they start to brown.Add the last tablespoon of EVOO and your cauliflower, just so the cauliflower starts to cook.Stir for 2 minutes and add the chopped mushrooms, vegetable stock, garlic powder, onion powder, a few pinches of kosher salt and vegan butter.Increase the heat, add the almond milk and bring to a boil for 5 minutes, stirring consistently. Add cheese and continue to stir while it boils for 1 minute.Remove from heat and let sit for 5 minutes. Using an immersion blender or traditional blender, purée soup until smoothWhen ready to eat, reheat if necessary, and top with a little extra cheese if you like, or a piece of crusty bread.  This might be the best soup I ever made!