Trim Healthy Mama S / Keto / Low Carb
I had an over abundance of mushroom and wanted to try something new. I am so glad that I was jotted down what I was adding, the soup turned out really delicious and it’s perfect on a chilly fall evening.
Ingredients
- 3 cups of cauliflower, chopped into small pieces (or 4 if you like your soup thicker)
- 2lbs of mushrooms, sliced
- 32 oz vegetable stock
- 6 cups water
- 1 bay leaf
- 3 tbsp butter
- 3 garlic cloves, crushed
- 1 medium carrot, finely shredded
- 1 medium onion, finely chopped
- 1 tsp salt
- 1/4 tsp smoked paprika
- 1/2 cup half & half
- 2 tbsp Mushroom & Company multipurpose Umami seasoning blend (Trader Joe’s)
Instructions
1. In a pot add cauliflower, bay leaf, vegetable stock and water, bring to a gently boil. Continue to cook (on medium heat) until the cauliflower is almost tender.
2. In a large skillet, saute the sliced mushrooms over medium heat in 1 tbsp of butter until they get nice and golden, season with a pinch of salt. Add the mushrooms to the pot.
3. In the same skillet add the chopped onion, shredded carrots and 1 tablespoon of butter, saute until golden. When the skillet gets dry add 2 tbsp of water. When the onion is golden add the last tablespoon of butter and the crushed garlic. Saute until the garlic is golden, this will take only a minute. Add all this to the pot.
4. Add salt, smoked paprika, Umami seasoning and the half & half to the pot. Gently Mix.
Enjoy!!!!
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