Mushroom soup 2.0

Dr Gundry

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400ºF.

Step 2

In a large bowl, toss the cauliflower with 2 tablespoons of the oil.

Step 3

Transfer the cauliflower to a baking sheet and roast for 15 to 20 minutes, until nutty and golden brown.

Step 4

Meanwhile, heat the remaining 2 tablespoons oil in a large soup pot over medium heat. Add the mushrooms, thyme, rosemary, and lemon zest and cook, stirring frequently, until the mushrooms are browned at the edges and mixture is fragrant, 5 to 7 minutes.

Step 5

Add the shallots, garlic, celery, salt, pepper, and onion powder and cook until the celery and shallots are tender, 2 to 3 minutes. Add the mustard, miso, and tahini and stir until well incorporated. Add the mushroom broth, bring to a simmer, then reduce the heat to low, cover, and simmer for 10 to 15 minutes, until mushrooms are tender.

Step 6

While the soup is simmering, make the relish: Simply toss all ingredients in a large bowl and let sit at room temperature for 15 minutes to allow flavors to meld (or refrigerate for up to 2 days).

Step 7

Transfer the roasted cauliflower to the soup mixture and blend (either in a standing blender or using an immersion blender) until smooth. Stir in the coconut cream and cook uncovered over medium-low heat until you’ve reached your desired consistency. Taste and adjust the seasonings to your liking. Serve the soup topped with the mushroom relish.