Directions

1. To make mushroom broth: Use a damp cloth to wipe dried mushroom and kombu. In a pot, cover tonic bag and other dried ingredients with filtered water, around 8-10 cups. Bring to a boil and let simmer for at least 30 minutes. Strain afterwards to make a basic stock.

2. Preheat the oven to 350 degrees.

3. Break the head of cauliflower and season with olive oil, salt, and pepper. Roast in the oven until soft and slightly charred (option to drizzle soy sauce for flavor).

4. Coat a stovetop pan with olive oil and sauté finely chopped onion and celery and add in sauteed mushrooms. Season with ⅓ cup of nutritional yeast and ½ cup of unsweetened nut milk. Cook until fragrant. Cover with pre-soaked mushroom broth and let simmer.

5. Then, add roasted cauliflower to the stovetop mixture and cook for an additional 5 minutes. Blend mixture in a blender until smooth.

6. Season and adjust consistency as needed. Serve warm.