Creamy mushroom soup
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Shhh. This velvety soup wants to confess, it contains no cream and no butter! The secret to its creaminess is microwaved cauliflower 'rice' that’s blended with vegetable stock and sautéed mushrooms.
Ingredients
Cauliflower rice (100% cauliflower)
3 cup(s), fresh or thawed, frozen, (360g)
Eschalot(s)
4 whole, chopped
Garlic
3 clove(s), finely chopped
Swiss brown mushrooms
350 g, thinly sliced
Mushrooms
150 g, mixed variety, sliced
Fresh thyme
3 tsp, chopped, plus extra leaves to garnish
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Place cauliflower 'rice' in a medium microwave-safe bowl. Cover and microwave on High (100%) for 4 minutes. Set aside.
2
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook eschalots and garlic, stirring, for 2-3 minutes, until lightly golden and starting to soften. Add mushrooms and thyme. Cook, stirring occasionally, for 6-8 minutes, until mushrooms are tender and liquid has evaporated. Season with salt and pepper.
3
Blend cauliflower 'rice', stock and 1 cup mushroom mixture in a large blender until smooth. Pour mixture into a large saucepan. Cook over medium heat, stirring, for about 3 minutes or until hot. Season with salt and pepper.
4
Ladle soup into bowls. Garnish with the remaining mushroom mixture, extra thyme and cracked black pepper.
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