'Creamy' mushroom soup
0
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
Ingredients
Tesco Cauliflower Rice
450 g
Calorie controlled cooking spray
4 spray(s)
Shallots
2 medium, diced
Garlic
4 clove(s), crushed
Mushrooms
600 g, 450g chestnut mushrooms, 150g mixed, sliced
Thyme, Fresh
2 tablespoon(s), chopped
Vegetable stock cube
1 cube(s), to make 900ml
Instructions
1
Put the cauliflower rice in a microwave-safe bowl. Cover and microwave on High for 5 minutes.
2
Mist a very large nonstick frying pan with cooking spray and fry the shallots and garlic for 3 minutes. Add and 4 crushed garlic cloves for 3 minutes. Add the mushrooms and fresh thyme. Cook, stirring occasionally, for 7-8 minutes, until any liquid has evaporated.
3
Transfer one-quarter of the mushroom mixture to a blender, add the cooked cauliflower rice and 900ml stock and blend until smooth. Return to the pan of mushrooms and season to taste.
4
TO SERVE Divide half the soup between 4 bowls and serve topped with extra thyme leaves.
5
TO FREEZE Let the remaining soup cool completely, then freeze for up to 3 months. Defrost then reheat over a low heat on the hob until piping hot.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.