12 oz Uncooked Cauliflower Rice
4 Sprays Cooking Spray
¾ Cup Uncooked Shallots, chopped
3 Garlic Cloves
12 oz Cremini Mushrooms, sliced thinly
4 oz Mixed Mushrooms, gourmet blend, sliced thinly
1 Tbsp Fresh Thyme
1 Tsp Kosher Salt
½ Tsp Black Pepper
3 Cups Vegetable Broth
Place cauliflower rice in a medium microwave-safe bowl. Cover and microwave on High for 4 minutes.
Meanwhile, off heat coat a Dutch oven with nonstick spray. Heat 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.
Serving size: about 1 cup