Cream of Mushroom Soup


This soup can be used as a gravy or in green bean casserole.

1 1/2 cups sliced mushrooms

1/2 onion chopped

1 head of cauliflower, chopped

2 cups bone broth

pinch of salt

pinch of black pepper

1 tsp coconut oil

1.  Melt coconut oil in sauce pan.  Saute onions and mushrooms until onions are translucent.

2. Steam cauliflower in a separate pan for 5-7 minutes, until tender.

3. Once the veggies are cooked, combine mushrooms, onion, cauliflower, broth, and seasoning in a blender. Puree, adding more broth if it is too thick.

Optional:  To have a chunky sauce -- Once the mushrooms are cooked in the sauce pan, add only half to the blender.  Once you have pureed the other veggies, add in the remaining mushrooms.