WW Creamy Mushroom Soup

Ingredients:

• 3 1/2 C Riced Cauliflower
• Cooking Spray
• 3/4 C Shallots - Chopped
• 3 Cloves Garlic - Minced
• 12 oz Crimini Mushrooms - thin sliced
• 4 oz Mushrooms-Gormet Blend
• 1 Tbsp Fresh Thyme - Chopped Fine
• 3 C Reduced Sodium Vegetable Broth
• Salt & Pepper

Directions:

Place cauliflower rice in a medium microwave-safe bowl. Cover and microwave on High for 4 minutes.

Meanwhile, heat a Dutch oven 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.

WW Smart Pts 0
Serving size 1 cup