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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 don’t have fresh thyme on hand, you can substitute 1 teaspoon of the dried herb.

Ingredients

cauliflower

3½ cup(s), (360g) rice

eschalot(s)

2 whole, finely chopped

garlic

3 clove(s), crushed

swiss brown mushrooms

360 g, thinly sliced

mushrooms

120 g, button variety, sliced

fresh thyme

1 tbs, chopped, pllus 1 tsp extra leaves

vegetable stock cube

1 individual, to make 3 cups of stock

oil spray

4 x 3 second spray(s)

Instructions

  1. Place cauliflower ‘rice’ in a medium microwave-safe bowl. Cover and microwave on HIGH for 4 minutes.
  2. 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.
  3. 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.

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