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It’s zucchini season, again!

I swear, next year, I’m only going to grow ONE plant! Instead I have 8 or 10 and they’re going nuts, as squash tends to do. I’ll have more recipes to come, but here’s one, from the “Clean” program book, that I really like.

Zucchini Mushroom Soup

2 tbsp olive oil

8 oz pack chopped mushrooms (like Crimini or Portobello)

1 onion, rough chopped

2 cloves garlic, peeled and chopped

1 large zucchini (I used one that was about 5 pounds! Maybe peel it, as the skin was kind of bitter at t his size)

water as needed

1 bay leaf

sea salt

black pepper

fresh chopped rosemary, sage, thyme or parsley (I just took branches of each from my garden and let them simmer in, then removed, along with the bay leaf)

The original recipe also calls for 6 cups of mushrooms and 2 cups of cauliflower. I used the XL zucchini, instead, because using them up was my goal. It also called for coconut oil, but I didn’t have any.

1. Heat oil and saute mushrooms and sprinkle of salt. Cook 3-4 minutes until light brown.

2 stir in onions, garlic and zucchini and cook 3-4 minutes more.

3. Add bay leaf and other herbs enough water to just cover the vegetable. (I kept it a little lower, I like thick soups) Bring to a gentle boil.

4. lower heat to medium-low and cook for 12 minutes.

5. Remove herbs, if you used branches, and the bay leaf.  Puree with a stick blender (or in the blender, after it cools). Season with salt and pepper. For a richer taste, you can add 1/4 cup of almond milk, but I didn’t.

John says it tastes like stuffing, which it kind of does because of the herbs. Working on the cleanse program, I made a big batch of this and put it into pint jars to eat all week. I made a few adjustments from Frank Giglio’s original recipe.