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Author Notes: I love love love mushrooms, so when I first tasted a creamy mushroom soup from Whole Foods I had to create my own recipe and here it is!!! MANGIA!!!
Note: I used a non-fat liquid plain yogurt but you can use a plain greek yogurt or substitute heavy cream or half-and-half.
Serve with freshly grated parmesan cheese and a sprig of fresh basil. Eat with a sleeve of Ritz crackers or use freshly toasted garlic bread as a utensil! —misschels
- extra virgin olive oil
- 1 whole carrot, finely diced
- 1 whole stalk of celery, finely diced
- 4 cloves of garlic, crushed and finely minced
- 16 ounces package of sliced baby portabella mushrooms
- 1/4 cup cabernet sauvignon
- 16 ounces cans tomato sauce, no salt added
- 1 cup low-sodium vegetable broth
- 16 ounces non-fat plain yogurt
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 pinch of sea salt and pepper, to taste
- Heat the olive oil over medium heat in a large dutch oven.
- Dice the carrot, celery, and garlic.
- Toss the carrot and celery into the pot and allow them to soften.
- In the meantime, roughly chop the mushrooms. (Don't forget to rinse them first).
- Add the garlic as the carrots and celery begin to cook down.
- Add the mushrooms to the pot and allow them to reduce and soften.
- Pour the cabernet, and let it cook with the mushrooms for a few minutes.
- Add the tomato sauce and vegetable broth and bring to a boil for 5 minutes before adding the yogurt.
- After adding the yogurt, reduce the heat to a soft boil.
- Add the parmesan to the pot and allow to cook for a few minutes until the cheese is melted and blended with the soup.
- Add the cornstarch to the water, mix, and the pour the mixture into the soup.
- Lower the heat and allow the soup to simmer for 10 minutes or so, until thickened.
- Salt and pepper the soup to your liking.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
- This recipe was entered in the contest for Your Best Mushrooms
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