Ingredients
Scale
- ¼ cup dried porcini mushrooms
- 2 cups boiling water
- 1 Tb olive oil, avocado oil or ghee
- 1 large onion, chopped
- 1 cup celery, chopped
- 4 cloves garlic coarsely chopped
- 4 cups baby bella or white mushrooms, coarsely chopped
- 4 cups cauliflower florets coarsely chopped
- ½ tsp dried thyme
- ¼ tsp dried oregano
- 1 tsp Celtic salt
- Fresh pepper
- 1 ½ –2 cups vegetable broth, chicken broth or water
- 1 teaspoon apple cider vinegar
- Chopped parsley for garnish (optional)
Instructions
- Bring 2 cups of water to boil. Add dried porcini, turn off the flame. Let sit while you prepare the other ingredients.
- In a medium stockpot, heat oil on medium-low.
- Add onion and celery sauté until softened about 5 minutes.
- Add garlic, white mushrooms, cauliflower, thyme, oregano, salt and pepper
- Pour the porcini mushrooms through a fine strainer saving the liquid in a glass bowl.
- Let the mushroom liquid sit so the sand that may have accumulated settles to the bottom.
- Rinse porcini mushrooms to remove any sand. Put into the pot with the rest of the vegetables.
- Gently pour the reserved mushroom liquid into the soup leaving the sand at the bottom. If there is a lot of sand pour through a coffee filter.
- Add enough stock or water to just barely cover the vegetables.
- Bring to a boil, turn down, cover and simmer until vegetables are tender about 15 minutes
- Let sit to cool a little.
- Add apple cider vinegar and blend until creamy.
- Return to the pot.
- Taste to adjust salt.
- Serve garnished with chopped parsley.
- Prep Time: 20
- Cook Time: 20
- Category: Paleo, Vegan, Gluten Free, Dairy Free
- Cuisine: American, Healthy