Creamy mushroom soup
Cauliflower rice (100% cauliflower)
3 cup(s), fresh or thawed, frozen, (360g)
4 whole, chopped
3 clove(s), finely chopped
Swiss brown mushrooms
350 g, thinly sliced
150 g, mixed variety, sliced
3 tsp, chopped, plus extra leaves to garnish
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
1 x 3 second spray(s)
- Place cauliflower 'rice' in a medium microwave-safe bowl. Cover and microwave on High (100%) for 4 minutes. Set aside.
- 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.
- 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.
- Ladle soup into bowls. Garnish with the remaining mushroom mixture, extra thyme and cracked black pepper.