Garlic-Mushroom Soup

Serves 4-6
Gluten Free, Soy Free — can be made Vegan or Dairy Free

---

Ingredients

1–1 ½ pounds assorted mushrooms, cleaned and chopped rough

¼ pound leeks, cleaned and sliced

¼ pound cauliflower, cooked

½ head garlic, peeled and chopped rough

4 cups broth (vegetable or bone)

3 tablespoons butter or coconut oil

2 teaspoons sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon thyme

Instructions

1. In a medium-large stockpot, on low-medium heat, melt butter and add leeks. Cover and cook for 4-6 minutes, stirring halfway in between. You want the leeks to cook through and be soft.

2. Add garlic and cook another 1-2 minutes, stirring halfway so the garlic doesn’t burn.

3. Add salt, onion powder, garlic powder, and thyme; stir to combine and cook for 1 more minute.

4. Add mushrooms; stir to combine, cover, and cook 6-8 minutes, stirring every 2 minutes or so. Let the mushrooms create their own broth before moving on to the next step.

5. Once mushrooms are softer and have produced their liquid, add the cauliflower, mix to combine and cook another 2 minutes.

6. Add broth and cook an additional 5 minutes.

7. Remove from heat, stir carefully, and finish with more salt (if needed) and fresh cracked black pepper.

8. Use an immersion blender to make it smooth or a blender, working in small batches.

9. Serve hot as is, or pair with delicious cheddar or Swiss grilled cheese!