Hot and Sour Cauliflower Mushroom Soup

From Loni, FP Customer Service Representative.

I have only been lucky enough to make this a few times in my life, mostly due to the rarity of Sparassis crispa, aka the Cauliflower mushroom. This mushroom has a unique firmness reminiscent of noodles and can be soaked and rinsed to clean. I like to then cut into Cauliflower like chunks. This recipe is a fairly simple one and for best results should be slow cooked overnight.

• 2-4 lbs fresh Cauliflower mushrooms

• 16 oz kimchi

• ½ cup peas

• 20 oz can crushed pineapple

• 32 oz chicken or vegetable broth

• 1 egg, well beaten

• Chili paste, black pepper, garlic powder, ginger and soy sauce to taste

Combine ingredients (except egg) in a pot and bring to a boil. Add beaten egg to the boiling soup while gently stirring. Reduce heat to low, cover and allow to simmer overnight. Serves 8.

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