A handful of dried mushrooms
2 tbsp.
Heat the oil in a large soup pot.
Remove from the pan and set aside.
Add the sherry and bring up any glaze on the bottom of the pan.
Add the vegetable stock, reserved dried mushrooms and their liquid, and the cauliflower, well broken up.
Bring to a boil, cover, and simmer for a half hour.
Fish out the bay leaves and anise pod.
If you dont have one, a food processor or blender will do the trick.
