Creamy mushroom soup
Uncooked cauliflower rice
12 oz, (about 3 1/2 cups - or defrosted frozen cauliflower rice)
¾ cup(s), chopped (about 2 large)
3 medium clove(s), minced
12 oz, thinly sliced
4 oz, sliced gourmet blend
1 Tbsp, chopped, plus more for garnish
1 tsp, divided
½ tsp, divided, plus more for garnish
Fat free reduced sodium vegetable broth
- Place cauliflower rice in a medium microwave-safe bowl. Cover and microwave on High for 4 minutes.
- Meanwhile, off heat coat a Dutch oven with nonstick spray. Heat over medium-high heat. Add shallots and garlic and cook 3 minutes. Add mushrooms and sprinkle with thyme. Cook, stirring occasionally, until tender and mushroom liquid has evaporated, 6 to 7 minutes. Stir in ½ tsp salt and ¼ tsp pepper.
- Place 1 cup mushroom mixture, cooked cauliflower rice, vegetable stock, and remaining ½ tsp salt and ¼ tsp pepper in a blender. Blend at high speed until smooth, about 1 minute. Pour mixture into Dutch oven and stir to combine. Heat on medium heat until thoroughly heated, about 2 minutes. Ladle soup into bowls. Garnish with thyme and pepper.
- Serving size: about 1 cup