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Mushroom Soup WW 0
Ingredients
- Cooking spray 4 spray(s)
- Uncooked cauliflower rice 12 oz, (about 3½ cups), thawed if frozen
- Uncooked shallot(s) ¾ cup(s), chopped (from about 2 large)
- Garlic 3 medium clove(s), finely chopped
- Cremini mushroom(s) 12 oz, thinly sliced
- Fresh mushroom(s) 4 oz, gourmet blend, sliced
- Fresh thyme 1 Tbsp, chopped, plus more for garnish
- Kosher salt 1 tsp, divided
- Black pepper ½ tsp, divided, plus more for garnish
- Fat free reduced sodium vegetable broth
- 3 cup(s)
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Directions
- In a medium microwave-safe bowl, microwave the cauliflower rice, covered, on High for 4 minutes.
- 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.
- 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.
- Ladle the soup into bowls. Garnish with the remaining mushroom mixture, thyme, and black pepper.
- Serving size: 1 cup
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