Autumn soup to re-balance

The equinox is here, and we are heading into a season of transition. The Jewish holiday of Rosh Hashanah marks the new year, and soon, the Celtic holiday of Samhain and the Hindu holiday of Diwali will mark the new year as well.

We can honor the seasonal change that’s happening by attuning our bodies to what is new and what is possible right now.

This recipe inspires me to remember how the forest also has a seasonal rhythm. Choice edible mushrooms are cropping up everywhere to remind us that our immune systems need their support.

Mushroom Soup

You will need:

• 1 large yellow onion, chopped

• 4 garlic cloves, minced

• 1 pound grass-fed ground beef

• 1 pound mushrooms, sliced

• 1/2 teaspoon each: coriander and cumin

• 1 teaspoon each: salt, pepper, and thyme

• 1 cup riced cauliflower

• 2 cups beef broth

Place the onions, garlic, and olive oil in a stock pot. Sprinkle with salt, heat to medium, and cook until the onions are translucent - about 5 minutes.

Add the beef, mushrooms, and spices and cook until the beef is browned - about 5 minutes more.

Add the cauliflower and broth. Bring to a boil, reduce to simmer, and simmer for 1 hour. Blend with an immersion blender or leave as is for a chunkier consistency.