• In the saucepan, over medium-high heat, add the olive oil, onions, and celery. Sauté until onions are just softened, add 2 containers mushrooms and the garlic. Sauté until mushrooms begin to release their juices, add the cauliflower. Reduce heat to medium-low, cover, and steam about 15-20 minutes.
• Add vegetable stock and white wine, bring to a simmer. Cook another 15 minutes.
• Reserve 1 pint of stock until after you puree the veggies. Depending on the size of your veggies, you may need less stock. Add as much as you’d like for the desired thickness.
• Remove from heat, add some veggies and some stock to a blender or food processor, only half full, blending hot ingredients can be dangerous to use an oven mitt or kitchen towel to hold the lid, carefully pulse then puree veggies until smooth and creamy. Repeat until all the soup is pureed. Salt and pepper to taste

While the soup is simmering

• Heat a skillet to medium-high heat
• Add the remaining sliced or 1/4 mushrooms, thyme, salt, and pepper to taste. When browned, add to the pureed soup, stir to combine.
• Serve garnished with chopped fresh parsley.