Begin by warming the olive oil in a large pot over medium-low heat.  Add the shallot and the celery and cook for 3 minutes, until fragrant.

Add the garlic and the mushrooms to the pot then sprinkle with salt & pepper. Sauté for another 3 minutes then add the oregano, thyme, and sherry vinegar. Bring to a low boil and allow to cook for 5 more minutes.

Next, add the cauliflower florets and pour in the tamari sauce and vegetable broth. Bring to a low boil and cook for about 15-20 minutes, until the cauliflower is very soft. Remove from the heat and set aside.

Once the pot has cooled down, transfer the mixture to a blender along with the white wine vinegar and plain almond milk. Alternatively, you can leave everything in the pot and blend with an immersion blender. If you like bits of mushroom in your soup then you can separate about 1 cup and set aside before blending. Blend until smooth then transfer back to the pot to reheat.

To make the shiitake bacon, preheat the oven to 400°F then line a baking sheet with parchment paper. Whisk together the olive oil, tamari, salt & pepper, and smoked paprika in small bowl. Add the shiitake mushrooms and stir until they are well coated. Transfer them to the baking sheet and bake for 15 minutes on each side, until brown and somewhat crispy. Serve on top of the soup with fresh chives and enjoy!