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
whole carrot, finely diced
whole stalk of celery, finely diced
cloves of garlic, crushed and finely minced
package of sliced baby portabella mushrooms