Instructions: Place large casserole over medium-high heat. Heat olive oil until it shimmers, and add mushrooms. Season with salt to taste, and saute until softened, about 5 minutes. Add garlic and cook 1 minute more.

Add cauliflower and 5 cups water. Bring to boil and simmer until cauliflower is tender, 5-7 minutes. Working in batches, use blender or food processor to puree soup until very smooth. Return soup to pan and place over medium heat.

Stir in cream. Adjust salt and season with pepper to taste.

To serve, stir soup or carefully use an immersion blender to blend and froth top of soup. Ladle into warmed bowls and drizzle about 1 1/2 teaspoons walnut oil into each. Serve hot.

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