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

Water

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!