Creamy mushroom soup
3½ cup(s), (360g) rice
2 whole, finely chopped
3 clove(s), crushed
Swiss brown mushrooms
360 g, thinly sliced
120 g, button variety, sliced
1 tbs, chopped, pllus 1 tsp extra leaves
Vegetable stock cube
1 individual, to make 3 cups of stock
4 x 3 second spray(s)
- Place cauliflower ‘rice’ in a medium microwave-safe bowl. Cover and microwave on HIGH for 4 minutes.
- Meanwhile, lightly spray a medium non-stick flameproof casserole dish with oil and heat on medium-high heat. Add eschalots and garlic and cook 3 minutes. Add mushrooms and sprinkle with thyme. Cook, stirring occasionally, for 6-7 minutes or until tender and mushroom liquid has evaporated. Season with salt and pepper.
- Reserve 1 cup of mushroom mixture. Place remaining mushroom mixture, all the cooked cauliflower ‘rice’ and vegetable stock and a pinch of salt and pepper into a blender. Blend for 1 minute at high speed or until smooth. Pour mixture and reserved mushrooms into casserole dish and stir to combine. Heat on medium heat for 2 minutes or until thoroughly heated. Ladle soup into bowls. Sprinkle with extra thyme and pepper.