Weight Watchers Mushroom Soup Recipe

Creamy mushroom soup Recipes WW USA

WebIn a medium microwave-safe bowl, microwave the cauliflower rice, covered, on High for 4 minutes. Meanwhile, coat a Dutch oven with cooking spray …

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 ½ tsp salt and ¼ tsp pepper.
3. 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.
4. Serving size: about 1 cup

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Cream of mushroom soup Recipes WW USA

WebInstructions. Coat a large saucepan with cooking spray and set pan over medium-high heat. Add leeks, celery and garlic; sauté until soft, about 3 …

1. Coat a large saucepan with cooking spray and set pan over medium-high heat. Add leeks, celery and garlic; sauté until soft, about 3 minutes. Add mushrooms; sauté until they release juice, stirring frequently, about 5 minutes.
2. Add broth to pan and bring to a boil; reduce heat to low, cover and simmer 10 minutes.
3. Remove pan from heat and puree soup in saucepan using an immersion blender. Or puree soup in batches in a blender until smooth (be careful not to splatter the hot liquid) and then return to saucepan.
4. Add milk to pan and simmer 1 minute to heat through. Remove from heat and season to taste with salt and pepper. Yields about 1 1/2 cups per serving.

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