Creamy Mushroom Soup
0
Points® value
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 can’t find a convenient blend of exotic or gourmet mushrooms, you can stick with all cremini mushrooms or pick up a handful of oyster and shiitake mushrooms. And if you don’t have fresh thyme on hand, you can substitute 1 teaspoon of the dried herb.
Ingredients
Uncooked cauliflower rice
12 oz, (about 3 1/2 cups - or defrosted frozen cauliflower rice)
Cooking spray
4 spray(s)
Shallots
¾ cup(s), chopped (about 2 large)
Garlic
3 clove(s), large, minced
Cremini mushrooms
12 oz, thinly sliced
Mushrooms
4 oz
Fresh thyme
1 tbsp(s), chopped, plus more for garnish
Kosher salt
1 tsp(s), divided
Black pepper
½ tsp(s), divided, plus more for garnish
Fat free reduced sodium vegetable broth
3 cup(s)