Creamy mushroom soup

Ingredients

• 12 oz uncooked cauliflower rice
• 4 spray(s) olive oil cooking spray
• 3/4 c uncooked shallots
• 3 garlic cloves
• 12 oz cremini mushrooms
• 4 oz gourmet blend mushroom
• 1 Tbsp fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 c fat free reduced sodium vegetable broth

Instructions

1. Place 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 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 1/2 tsp salt and 1/4 tsp pepper.
3. Place 1 cup mushroom mixture, cooked cauliflower rice, vegetable stock, and remaining 1/2 tsp salt and 1/4 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.
4. Add spinach and tomato raisins to egg mixture; stir to coat.

Notes

Yields 6 servings.

Serving size: about 1 cup