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.