Fast mushroom soup

By Julie Daniluk
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Reprinted from Slimming Meals that Heal with permission granted from Random House Canada. 



  • 6 cups shiitake and/or cremini mushrooms, chopped
  • 2 cups onions, chopped
  • ½ pink rock or grey sea salt
  • 1 tablespoon coconut oil
  • 8 cups vegetable or bone broth
  • 6 cups cauliflower, chopped
  • 1 tablespoon apple cider vinegar
  • 1 can coconut milk (optional)


1. Stir-fry onion, mushrooms salt and oil in a pot until soft, about 5 minutes. Add other ingredients except coconut milk and bring to a boil. Reduce and cook for 15 minutes.
2. When finished, puree with coconut milk (if using) with an immersion blender until smooth.

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