I know it’s a food people either love or hate but this girl is obsessed with mushrooms! I feel like it’s such a controversial food. My opinion is that most dishes are better, richer and more delicious when you add mushrooms to the recipe; salads, soups, meats, roasted veggies you name it (okay don’t name desserts you get my point). In my family of 4 there are 3 of us that adore these delicious little fungi, my son on the other hand is from the other school of thought and doesn’t even like the smell of them cooking. While I was making the soup in fact he sniffed the air and advised me that “we better be eating something other than mushrooms for dinner”. I told him I was making soup for myself for lunches this week and I heard him mutter “Thank goodness” as he wandered away, putting his nose back in Harry Potter and out of my kitchen where I didn’t invite it.
I am always willing to try a new recipe and when I saw this awesome idea of cream of mushroom soup with plain Greek Yogurt on Pinterest at Real House moms I thought it was worth a shot. I didn’t know it would end up being soup magic. I sent some with my father today as well who informed me that this soup and bread was his dinner tonight and that it was so amazing he didn’t even have to add pepper. If you know my dad this is a huge compliment so I was psyched and told him I was sharing the recipe tonight.
This lightened up version of the soup comes in at under 200 calories a bowl which if you read the labels of cream based soups is AMAZING! I thought about the flavors I add when making a mushroom based gravy or adding mushrooms to my steak and turned them into a soup. The white wine and thyme make it something special and the yogurt has this delicious tang to it that leaves you wanting another bowl.
I hope you take the time to make this soup and let me know how it turns out, I think you’re going to love it!
Cream of Mushroom Soup
-20 ounces of chopped mushrooms (I used Baby Bella but it would awesome to have a variety)
-3 cups veggie stock
-16 ounces of plain Greek yogurt
-2 Tbsp olive oil
-1 Tbsp butter or margarine
-1 Tbsp flour
-8 ounces of dry white wine
-1/2 sweet white onion
-1 Tbsp dry thyme
-salt and pepper to taste
Cut your onions and mushrooms. Heat oil in pot, add diced onions and cook until soft and translucent about 5 minutes. Stir frequently to make sure they do not stick then add all of your chopped mushrooms. Cook for about 10 mins, add salt and pepper to taste. Once the mushrooms have cooked add the butter and thyme to the pot. In a separate bowl mix your white wine with flour and whisk until there are no lumps. Add this mixture to the pot and stir, cooking for about 3 minutes. Then stir together 1 cup of veggie stock with 16 oz of Greek Yogurt, mix this into the pot as well and add 2 additional cups of stock. Allow this to cook for another 10 mins and “Soup’s on.”