Mushroom-Cauliflower Soup with Roasted Shiitake and Nori Garnish

Serves 6–8 / This soup is simple to prepare and looks elegant with the contrasting garnish.

Soup
2 tablespoons olive oil
1 cup diced yellow onion
3/4 teaspoon sea salt, plus more to taste
2 tablespoons minced garlic
4 cups cubed button mushrooms
6 cups chopped cauliflower
5-1/2 cups water
2 teaspoons umeboshi vinegar, or to taste

Garnish
3 cups sliced fresh shiitake mushrooms
2 tablespoons olive oil
1/4 teaspoon sea salt
1 sheet nori seaweed, cut into thin strips, about 2 inches long

1. Preheat oven to 350°. Warm 2 tablespoons olive oil in a 4- to 6-quart pot over medium heat. Add onion and sea salt; sauté 5 minutes. Stir in garlic and sauté a minute more. Add mushrooms and stir until coated with oil. Add cauliflower and water, cover, bring to a boil, reduce heat, and simmer 15 minutes.

2. While soup cooks, toss sliced shiitakes with olive oil and sea salt. Spread mushrooms on a parchment-lined baking sheet. Roast 25 minutes.

3. In a blender, purée soup (in batches) until creamy. Transfer soup to a clean saucepan; place over medium heat. Add umeboshi vinegar and simmer 2 minutes. Season with salt to taste.

4. Just before serving, toss roasted mushrooms with nori strips. To serve, ladle soup into bowls. Place small mounds of shiitake and nori garnish in the center of each bowl.