Photo of Creamy Mushroom Soup by WW

Creamy Mushroom Soup

0
0
0
SmartPoints® value per serving
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)

Uncooked shallot(s)

¾ cup(s), chopped (about 2 large)

Garlic clove(s)

3 clove(s), medium, minced

Cremini mushroom(s)

12 oz, thinly sliced

Fresh mushroom(s)

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