1/2 onion, diced
1 carrot, diced
1 celery stalk, diced
1 T. chopped parsley
1 cauliflower head, cored and roughly chopped
8 cups chicken stock
2 t. Magic Mushroom Powder* (or 1-2 t. salt)
Ground black pepper to taste
Melt butter in a heavy pot over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the carrots and celery, and then stir and cook for a couple more minutes. Add the parsley, cauliflower and chicken stock and cook covered on med heat for about 15 minutes until cauliflower is tender.
*The Magic Mushroom powder comes from a cookbook by Michelle Tam called "Nom Nom Paleo: Food for Humans". She shared the recipe online here. Take the time to make this indispensable spice. It adds a depth of flavor to meats, roasted veggies and soups and you will find yourself reaching for it every day!! The magic is in the ground porcini mushrooms. So dang good.