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Photo of 'Creamy' mushroom soup by WW

'Creamy' mushroom soup

0
Points® value
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.

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