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Creamy mushroom soup

Points® value
Total Time
30 min
15 min
15 min
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.


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

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)


  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.


INGREDIENT TIP: Punnets of mixed gourmet mushrooms are available from major supermarkets and greengrocers, or try making up your own mix. Portobello, oyster, shiitake, enoki or king mushrooms would all work well, or you can use all Swiss brown mushrooms, if preferred. TO REFRIGERATE: Store soup and remaining mushroom mixture in separate reusable containers for up to 2 days. Reheat soup in a saucepan over medium heat until hot. Reheat mushroom mixture in microwave. Top soup with mushroom mixture to serve.