4 servings (1 cup)
Ingredients:
1/2 cup onion, chopped
1 tsp minced garlic
3 cups fresh mushroom, divided
1 3/4 cups cauliflower, riced
1 tsp dried thyme
1 tsp table salt
1/2 tsp black pepper
1 tbsp Better Than Bouillon Vegetable Base
3 cups water
Directions:
Spray a large soup pot and heat on medium high.
Add the chopped onion and garlic and cook for 3 minutes.
Chop and add 2 1/2 cups of mushrooms, riced cauliflower, thyme, salt and pepper. Cook for 5 more minutes.
Add the bouillion and water then bring to a boil then turn to simmer for 15 minutes.
Remove from heat and blend the soup with an immersion blender, blender or food processor. Pour back into pot.
Thinly slice 1/2 cup of mushrooms and add to soup. Heat on medium heat until thoroughly heated.
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