Clean Eating: Creamy Mushroom Soup

This is a very simple, very delicious recipe that I adapted from a Weight Watchers Cream of Mushroom Soup recipe.



Ingredients:

1 lb of Cremini Mushrooms (sometimes called Baby Bellas)
1 head of Cauliflower
1 32 oz box of Vegetable Stock
1 Onion, medium sliced
3 Garlic, cloves
1 Tb Dijon Mustard
1/4 cup Nonfat Plain Greek Yogurt

Directions:

1. Chop cauliflower into smaller florets and put into a pot with the vegetable stock over medium heat.

2. Preheat oven to 400 degrees and  layout the mushrooms (destemmed), the sliced onions and the three cloves of garlic (still in their paper) on the a sheet pan. Make sure the mushrooms are upside down to catch the good mushroom liquid



3. Cook both the cauliflower and the mushrooms for 45 minutes to an hour or until the cauliflower is fork tender.

4. Take your mushrooms out of the oven and remove the three garlic cloves.  Put contents of the sheet pan into the pot with the cauliflower.  Squeeze out the roasted garlic into the pot.

5.  Either using an immersion blender or regular blender puree up the batch.

6. Take a second and check the consistency of the soup.   You may need to add some vegetable stock to thin out. 

7. Take off the heat and add Greek yogurt and Dijon mustard.  Stir until combined. Enjoy!