Celery, Saffron, and Orange Soup

2 tablespoons olive oil
1 package of celery cut into 2 inch pieces
1 large potato
4 cups of water (season with 1 tablespoon of mushroom powder)
1/2 teaspoon of saffron lightly ground with mortar and pestle
1 tablespoons of honey
grated zest of 1 orange (grate only a third of the orange peel)
salt and pepper to taste

Heat oil in a large saucepan or pot, add celery and potato and add 1 cup of water broth to cook vegetables down. Cover and cook for approximately 10 minutes on medium heat stirring occasionally. Add the remaining ingredients and bring to a boil and simmer another 10 minutes. When vegetables are tender, blend ingredients together using a hand held stick immersion blender or puree in batches using a blender or food processor until smooth.

This recipe freezes well if you have extra.