I’m back! I huge apology for being MIA the past week. I usually get extremely busy around this time in the semester and this spring is no exception! But I have a few great posts for you so keep checking back. This soup turned out amazingly good. I got the recipe out of my Hungry for Change cookbook but I did a few things differently. First, I used Japanese mushrooms instead of wild mushrooms because I LOVE them! Also, this soup is supposed to be pureed but I left it chunky because I love the consistency of Japanese mushrooms so much.
2 tablespoons coconut oil
6 cups roughly chopped mushrooms
1 medium-size yellow onion, roughly chopped
2 garlic cloves, chopped
1 large zucchini, cut into 1/2-inch-thick half-moons
1 bay leaf
2 cups chopped cauliflower
Unrefined sea salt
Freshly ground black pepper
Heat the oil in a large soup pot over medium-high heat. Saute the mushrooms in the oil with a sprinkle of sea salt until they are lightly browned, 3 to 4 minutes. Stir in the onion, garlic, and zucchini and cook an additional 3 to 4 minutes. Add the bay leaf and enough water to cover the vegetables. Cover the pot, bring to a gentle boil, lower the heat to medium-low and simmer for 12 minutes. Add the cauliflower and let everything continue to simmer until the cauliflower is soft. At this point you can puree it in a blender if you want to go that route but I really loved it chunky!
I made a double batch of this and I ate it all week. If you like mushrooms then this is definitely the dish for you! Happy cooking!