Healthful Cauliflower Soup

This soup is low in fat and sodium, yet creamy in texture and rich in flavor.  Serves 6-8

½ C chopped onions
2 T Olive Oil
2 lg cloves garlic, chopped
2 ½ lbs. cauliflower florets
5-6 C chicken stock
2 1/2 T Maruso Soy Sauce
½ t salt
1/8-1/4 t white pepper
½ t ground coriander
Chopped chives for garnish

In large soup pot, sauté onion in olive oil until softened.  Add cauliflower florets and cook until slightly soft.  Add 4-5 cups chicken broth until the cauliflower is just submerged and bring to boil.  Cover, reduce heat, and simmer until cauliflower is tender, about 20 minutes.  Fork test floret to make certain that is it very tender.  Add the soy sauce, salt, white pepper and ground coriander, stirring until combined and simmer for another 5 minutes.

Remove the pot from the stove and let cool slightly.  With a stick blender, puree the soup until smooth and creamy.  Add more broth if too thick.  If using a blender or food processor, blend mixture until creamy, transfer back to soup pot and add additional broth if needed.  

If you would like, top with a tablespoon or two of sautéed mushrooms for texture and interest.

Sautéed Mushrooms:

2 T olive oil
2 T chopped onions
1 clove garlic, minced
8 oz. button mushrooms, thinly sliced
1 T Maruso Soy Sauce
1 T sherry

Heat oil in fry pan and add onions and garlic and sauté until onions and clear.  Add mushrooms and sauté until the mushrooms have reduced in size.  Add Maruso soy sauce and sherry.  Continue stirring until the liquid is absorbed.