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Ingredients
  • subheading: ROASTED MUSHROOMS:
  • 22 oz portobello mushrooms, sliced
  • 1 to 2 tablespoons oil (avocado/olive)
  • 1 teaspoon salt
  • subheading: MUSHROOM SOUP:
  • 2 tablespoons oil
  • 1 large onion, diced
  • 16 oz riced cauliflower
  • 5 cloves garlic, minced
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 1 teaspoon Italian seasoning
  • 4 oz cream cheese
  • 1 ½ cups heavy cream
  • 1 ½ cups chicken/vegetable broth
  • 1 cup shredded mozzarella cheese
  • Salt and pepper, to taste
  • Drizzle of truffle oil, optional
Steps
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