Creamy Mushroom Soup
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Without a speck of cream or butter, this savoury soup delivers absolute creamy satisfaction. Our trick is to microwave quick-cooking cauliflower rice and then blend it with vegetable stock and sautéed mushrooms until velvety smooth. If you can’t find a convenient blend of exotic or gourmet mushrooms, you can stick with all cremini mushrooms or pick up a handful of oyster and shiitake mushrooms. And if you don’t have fresh thyme on hand, you can substitute 1 teaspoon of the dried herb.
Ingredients
Uncooked cauliflower rice
12 oz, (about 3 1/2 cups - or defrosted frozen cauliflower rice)
Cooking spray
4 spray(s)
Shallots
¾ cup(s), chopped (about 2 large)
Garlic
3 clove(s), large, minced
Cremini mushrooms
12 oz, thinly sliced
Mushrooms
4 oz
Fresh thyme
1 tbsp(s), chopped, plus more for garnish
Kosher salt
1 tsp(s), divided
Black pepper
½ tsp(s), divided, plus more for garnish
Fat free reduced sodium vegetable broth
3 cup(s)
Instructions
1
Place cauliflower rice in a medium microwave-safe bowl. Cover and microwave on High for 4 minutes.
2
Meanwhile, off heat coat a Dutch oven with nonstick spray. Heat over medium-high heat. Add shallots and garlic and cook 3 minutes. Add mushrooms and sprinkle with thyme. Cook, stirring occasionally, until tender and mushroom liquid has evaporated, 6 to 7 minutes. Stir in ½ tsp salt and ¼ tsp pepper.
3
Place 1 cup mushroom mixture, cooked cauliflower rice, vegetable stock, and remaining ½ tsp salt and ¼ tsp pepper in a blender. Blend at high speed until smooth, about 1 minute. Pour mixture into Dutch oven and stir to combine. Heat on medium heat until thoroughly heated, about 2 minutes. Ladle soup into bowls. Garnish with thyme and pepper.
4
Serving size: about 1 cup
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