⅛teaspoondried thyme leavesor ½ teaspoon fresh thyme leaves
2ouncescream cheesediced
salt & pepperto taste
Instructions
Heat butter in a saucepan over medium-high heat. Add mushrooms and cook until tender. Remove and set aside ¼ cup mushrooms for garnish.
Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, cauliflower, and thyme. Simmer uncovered for 10 minutes or until cauliflower is tender. Add cream cheese and simmer 1 minute more.
Blend soup with a hand mixer until smooth. Season with salt and pepper to taste.
Spoon into bowls, top with a drizzle of heavy cream (if desired) and reserved mushrooms.