Creamy Mushroom Soup
1
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Shhh. This velvety soup wants to confess: No cream. No butter. But microwaved cauliflower rice that’s blended with vegetable stock and sautéed mushrooms. A packaged gourmet blend of mushrooms usually contains shiitake, oyster, and portobello varieties. You can stick with all cremini or add a handful of oyster and/or shiitake mushrooms to the mix.
Ingredients
Cooking spray
4 spray(s)
Uncooked cauliflower rice
12 oz
Shallot(s)
0.75 cup(s), chopped
Garlic
3 medium clove(s)
Cremini mushroom(s)
12 oz
Fresh mushroom(s)
4 oz
Fresh thyme
1 Tbsp
Kosher salt
1 tsp
Black pepper
0.5 tsp
Fat free reduced sodium vegetable broth
3 cup(s)
Instructions
1
In a medium microwave-safe bowl, microwave the cauliflower rice, covered, on High for 4 minutes.
2
Meanwhile, coat a Dutch oven with cooking spray and heat over medium-high. Cook the shallots and garlic, stirring, for 3 minutes. Add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 6 to 7 minutes. Stir in ½ tsp salt and ¼ tsp black pepper.
3
In a blender, blend the stock, 1 cup of the mushroom mixture, the cauliflower rice, and remaining ½ tsp salt and ¼ tsp black pepper on high speed until smooth, about 1 minute. Pour the soup into a large pot and stir to combine. Heat over medium until thoroughly heated through, about 2 minutes.
4
Ladle the soup into bowls. Garnish with the remaining mushroom mixture, thyme, and black pepper.
5
Serving size: 1 cup
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