We love soups that taste creamy and rich don’t you? Unfortunately they are often full of cream and butter – two ingredients not on our Top 10! So, when you try this soup you won’t believe there is no cream in the recipe. Using the immersion blender to puree the soup, and swirling in the yogurt at the end is the secret of the rich and silky texture.

Our weather here in Atlanta has been cold and raw with unusually low temperatures. Warm and comforting soup just seems the perfect way to end the day. And the addition of the parsley to the soup not only adds bright green flavor, but antioxidants that we all need to stay healthy during this hectic time of year!

Believe it or not, parsley is more than the green side condiment on a dish. It is a super powerhouse when it comes to anti-inflammatory and anti-carcinogen food chemicals. It can even boost your immune system – something we all want during flu season. Add 2 TB to your dish today and you’ll get all the wonderful health benefits of vibrant green parsley.

Rich Wild Mushroom Soup

  • 2 TB Unsalted Butter, Divided
  • 1 TB Olive Oil
  • 1 Yellow Onion, finely chopped
  • 16 Oz Baby Bella Mushrooms, chopped
  • 1 Oz *Dried Wild Mushrooms
  • 6 Cups Veggie Broth
  • ½ LB Wild Mushrooms (like shiitakes or others), sliced
  • 2 TB Parsley
  • 1 TB Fresh Lemon Juice
  • ½ Cup Nonfat Greek Yogurt
  • Sea Salt and Freshly Cracked Black Pepper to taste

Step One

Melt 1 TB butter with the oil in a large stockpot over medium heat. Add the onion and cook until softened – about 7 minutes. Add the mushrooms, dried mushrooms and broth and bring to a boil. Reduce the heat and simmer until the dried mushrooms are tender, about 30 minutes. Let cool slightly.

Step Two

While the soup is cooking, sauté the wild mushrooms in the remaining TB of butter until any liquid has evaporated. Add the herbs.

Step Three

Puree the soup with an immersion blender until smooth. Place back into the stockpot, and add the sautéed wild mushrooms and lemon juice. Simmer until warm, remove from the heat, stir in the yogurt and add salt and pepper to taste.

*Most recipes call for you to soak dried mushrooms first. Since we are cooking them in with our veggie broth, no presoaking is required. Because wild mushrooms are composed of mostly water, when they are dried the natural flavors are intensified – making them even more delicious. Even better, they have long storage life, up to a year, so you can enjoy their rich taste easily.




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