It Spells the Thrill of First-Nighting

• 

  Mushroom Soup with Ground Pork

  
  I am in deep love with this romantically creamy, low-carb soup with woodsy mushrooms and spinach.  The pork adds another element of texture and umami. 
  
  Sweet potatoes would have been lovely in this if you got 'em.
  
  This is an excellent prelude to soup season because it is light and doesn't weigh you down, but lifts you up with a vibrant flavor punch.  This mirrors Fall to me, the season that smells of new beginnings, new adventures, new possibilities.  That feeling of getting fully dressed in boots and jacket for the first time, or the need for a throw on the couch.  I love skin covered in warmth that shields from breezes that are becoming too brisk. Weather is romancing us right now, so embrace the food and the fuzzies!
  
  
  
  
  
  
  
  
  
  
  
  Mushroom Soup with Ground Pork
• 1 pound of ground pork
• 1/2 medium yellow onion chopped
• assorted mushrooms sliced (I used 3 packages)
• 4 clove garlic minced
• Thyme
• 2 tablespoons butter
• 4 cups almond milk with a dollop of Better than Bouillon
• 1 cup cauliflower rice
• 1 Pkg of frozen spinach or Kale
• red pepper flakes, salt and pepper to taste
• slurry of yogurt and corn starch with 2 tablespoons of ranch dressing mix

I cooked my meat and mushrooms on high in butter until the meat was completely cooked through and all the liquid evaporated from the mushrooms before adding onion, garlic (I had a carrot), cauliflower and thyme.  I let that cook until everything was softened and incorporated.  I then added the almond milk and let that come to a simmering boil before adding the kale.  I seasoned with salt,pepper and lots of pepper flakes.  To thicken at the end, I added corn starch to a cup of yogurt along with 2 tbsp of Ranch dressing mix.  This gives it a little sour creamy kick.