Preheat oven to 375 degress

Heat a thick bottomed pot to medium heat and add olive oil. Add onions and garlic and saute at medium to low heat for about 30 minutes until onions are caramelized and beginning to char. Add water and allow to simmer for 1 hour. Strain out vegetables and reserve broth (season as needed with salt).

While the onions are caramelizing, coat crimini, remaining onion and garlic with coconut oil and sprinkle with thyme. Bake in the oven for about 30 minutes until onions start to caramelize. Stir once while baking.

Add cauliflower to a pot of boiling water and cook for about 30 minutes until very tender. Reserve cooking water.

To make the croutons, combine all ingredients and bake for about 20 minutes until crispy, stirring once.

To make soup, puree cauliflower in a high speed blender until very smooth, adding cooking water as needed to thin, pour puree into a soup pot. Then puree roasted mushroom and onion mixture with half of the onion broth, adding more if needed. Pour into pot with cauliflower puree. Season with salt and pepper and add lemon juice if acid is needed.

To serve, portion into bowls and garnish with mushroom croutons and chives