4 cup chicken stock; (or canned with water)
2 1/2 cup cauliflower; chopped
2 tsp celery; chopped
2 tsp onion; chopped
2 cup mushrooms; sliced
2 Tbs butter; for saute
1 clove garlic; (optional)


Put stock, cauliflower, celery, and onion in a pot and simmer for 15-20 minutes to soften, then puree with a hand mixer.
Saute the sliced mushrooms in a bit of butter or broth. Add a clove or two of garlic (as per your personal preference). Add a few of the sauteed mushrooms to the puree and puree them also. Then add in all the rest of the mushrooms and garlic to the pot, and serve.