Creamy Mushroom Soup

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0 Prep 15 min Cook 15 min Serves 6

Shh. This velvety soup wants to confess: No cream. No butter. And microwaved cauliflower rice that’s blended with vegetable stock and sautéed mushrooms.

Cooking spray 12 oz fresh or frozen cauliflower rice (about 3½ cups), thawed if frozen ¾ cup chopped shallots (from about 2 large) 3 medium garlic cloves, finely chopped 12 oz cremini mushrooms, thinly sliced 4 oz gourmet-blend mushrooms, sliced 1 tbsp chopped fresh thyme, plus more for garnish 1 tsp salt, divided ½ tsp black pepper, divided, plus more 3 cups fat-free reduced-sodium vegetable stock 1. Place the cauliflower rice in a medium microwave-safe bowl. Cover and microwave on High for 4 minutes.

2. Meanwhile, off heat, coat a Dutch oven with cooking spray. Heat over medium-high heat. Cook the shallots and garlic, stirring, for 3 minutes. Add the mushrooms and sprinkle with the thyme. Cook, stirring occasionally, until tender and the mushroom 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 mushroom mixture, cooked cauliflower rice, and remaining ½ tsp salt and ¼ tsp black pepper at high speed until smooth, about 1 minute. Pour the mixture into a Dutch oven and stir to combine. Heat over medium heat until thoroughly heated through, about 2 minutes.

4. Ladle the soup into bowls. Garnish with the remaining mushroom mixture, thyme, and black pepper.

TEST KITCHEN TIP

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.