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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My grandma used to make this soup all the time - tangy, rich and creamy, and filled with browned mushrooms and onions! Don't boil the soup after you stir in the yogurt though - not only will it curdle, but it will kill the good bacteria inside. Ingredients:
3 tbsp diced onion |
1/4 cup water |
1/2 lb sliced mushrooms |
2 tbsp flour |
3 cups rich vegetable stock |
1 tbsp sherry |
1/2 cup lowfat (not fat-free) plain yogurt |
1/4 tsp salt |
1/2 tsp black pepper |
Directions:
1. Saute the onion in 2 tbsp of the water until translucent.
2. Add mushrooms and remaining water, cook 7-8 minutes, stirring constantly.
3. Sprinkle in flour and stir in well.
4. Slowly add the stock and sherry, stirring constantly. Cook 5 minutes longer.
5. Remove from heat and stir in yogurt, salt and pepper just before serving.
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