Adapted from SkinnyTaste
What you'll need
3 Tbsp flour
1 medium spanish onion, chopped
1 clove garlic,sliced
32 oz. mushroom broth (look for Pacific Natural Foods Organic Mushroom Broth or you can sub veg or chicken stock)
8 oz. fat free cream cheese
5 oz. shitake mushrooms, sliced without stems
8 oz. baby portabella mushrooms, sliced without stems
1/4 cup jasmine rice
6 sprigs fresh thyme plus more for garnish
cooking spray
kosher salt & pepper
- In a small lidded container shake 1/2 cup broth and flour into a slurry,set aside.
- Warm a medium dutch oven coated with cooking spray over medium heat, add in onions, pinch of salt and crack of pepper and saute 5-8 minutes until onions are soft and translucent. Add in sliced garlic and thyme and cook until fragrant, about 1 minute more. Add shitake mushrooms and broth, pinch of salt and crack of pepper and simmer covered for 10 minutes.
- Cut cream cheese into small blocks and stir into soup along with the flour slurry, reduce heat to medium low. Cook for 3-5 minutes stirring while it cooks until the cream cheese melts into the broth. Using an immersion blender, puree the mixture until smooth. This can also be done in a blender in batches but be careful!!
- Stir baby Bella mushrooms and rice into the soup and cook for 15 minutes more or until the rice is tender. Taste for seasoning and adjust salt & pepper as needed. Serve with a garnish of more fresh thyme. Serves 4, about 1 1/2 cups each.
* 4 points plus
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