Ingredients

• 4 sprays cooking spray
• 12 oz uncooked cauliflower rice, (about 3½ cups), thawed if frozen
• ¾ cup uncooked shallots, chopped (from about 2 large)
• 3 medium garlic cloves, finely chopped
• 12 oz cremini mushrooms, thinly sliced
• 4 oz fresh mushrooms, gourmet blend, sliced
• 1 tbsp fresh thyme, chopped, plus more for garnish
• 1 tsp kosher salt, divided
• ½ tsp black pepper, divided, plus more for garnish
• 3 cups fat free reduced sodium vegetable broth

Instructions

1. In a medium microwave-safe bowl, microwave the cauliflower rice, covered, on High for 4 minutes.
2. Meanwhile, coat a Dutch oven with cooking spray and heat over medium-high. Cook the shallots and garlic, stirring, for 3 minutes. Add the mushrooms and thyme. Cook, stirring occasionally, until the mushrooms are tender and the 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 of the mushroom mixture, the cauliflower rice, and remaining ½ tsp salt and ¼ tsp black pepper on high speed until smooth, about 1 minute. Pour the soup into a large pot and stir to combine. Heat over medium until thoroughly heated through, about 2 minutes.
4. Ladle the soup into bowls. Garnish with the remaining mushroom mixture, thyme, and black pepper.
5. Serving Size: 1 cup.