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
Ingredients
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extra virgin olive oil
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1
whole carrot, finely diced
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1
whole stalk of celery, finely diced
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4
cloves of garlic, crushed and finely minced
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16 ounces
package of sliced baby portabella mushrooms
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1/4 cup
cabernet sauvignon
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16 ounces
cans tomato sauce, no salt added
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1 cup
low-sodium vegetable broth
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16 ounces
non-fat plain yogurt
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1/4 cup
freshly grated parmesan cheese
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1 teaspoon
cornstarch
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1/4 cup
water
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1 pinch
of sea salt and pepper, to taste
Directions
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Heat the olive oil over medium heat in a large dutch oven.
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Dice the carrot, celery, and garlic.
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Toss the carrot and celery into the pot and allow them to soften.
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In the meantime, roughly chop the mushrooms. (Don't forget to rinse them first).
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Add the garlic as the carrots and celery begin to cook down.
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Add the mushrooms to the pot and allow them to reduce and soften.
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Pour the cabernet, and let it cook with the mushrooms for a few minutes.
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Add the tomato sauce and vegetable broth and bring to a boil for 5 minutes before adding the yogurt.
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After adding the yogurt, reduce the heat to a soft boil.
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Add the parmesan to the pot and allow to cook for a few minutes until the cheese is melted and blended with the soup.
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Add the cornstarch to the water, mix, and the pour the mixture into the soup.
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Lower the heat and allow the soup to simmer for 10 minutes or so, until thickened.
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Salt and pepper the soup to your liking.
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