SERVINGS: 4
EGG-FREE, NUT-FREE, SOY-FREE
PREP TIME: 15 MINUTES
COOK TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
MACROS:
Fat: 72%
Carbs: 18%
Protein: 10%
PER SERVING:
Calories: 262
Total Fat: 22 g
Total Carbs: 13 g
Net Carbs: 10 g
Fiber: 3 g
Sugar: 7 g
Sugar Alcohol: 0 g
Protein: 7 g
Ingredients
4 cups sliced button mushrooms
3 cups low-sodium chicken broth or water
2½ cups cauliflower florets
¾ cup diced onion
3 cloves garlic, minced
1 jalapeño, seeded and chopped (optional)
1 teaspoon dried thyme or 3 to 4 sprigs fresh thyme
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup heavy whipping cream
Directions
IN A LARGE SAUCEPAN, combine the mushrooms, broth, cauliflower, onion, garlic, jalapeño (if using), thyme, salt, and pepper. Cover and cook over medium heat until the vegetables are cooked through, about 15 minutes.
Using an immersion blender, purée the soup, leaving some mushrooms pieces intact. (If using fresh thyme, remove the sprigs before puréeing.)
Stir in the cream and serve.
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