Cream-less Creamy Mushroom Soup

Cream-less Creamy Mushroom Soup

adapted from ww.com

You can use any mushrooms you have on hand. I used white button mushrooms because I got them on sale. You can use cremini or fresh gourmet blend.

You can also substitute defrosted frozen cauliflower rice.

Makes 3 servings                                                    0 WW Blue points / serving

6 oz. cauliflower florets

Cooking spray

1 large shallot, chopped

1 1/2 tsp. minced garlic

8 oz. fresh mushrooms, sliced

1 1/2 tsp. chopped fresh thyme

Kosher salt & Freshly ground black pepper

1 1/2 c. homemade chicken stock, Slow Cooker Vegetable Stock or purchased broth

1. Place the cauliflower in a food process and pulse until it resembles rice. Transfer to a microwave safe container.
2. Microwave the riced cauliflower until cooked, about 3 minutes.
3. Meanwhile in a pot coated with cooking spray, cook the shallot and garlic until beginning to soften, about 3 minutes.
4. Add the mushrooms and thyme. Cook stirring occasionally until the mushrooms have released all of their liquid and it evaporates, about 5 minutes. Season to taste with salt and pepper.
5. Place 1/2 cup of the  mushroom mixture, the cooked cauliflower and the stock to a food processor or blender. Puree to combine.
6. Return the pureed sup to the pot with the remaining mushrooms. Cook until the soup is heated through.
7. Ladle into bowls and garnish with thyme and freshly ground black pepper.

Enjoy!