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Mushroom And Yogurt Soup

Fresh.n.Natural's picture
  Butter 4 Tablespoon
  Leek/Medium-sized onion, finely chopped 1
  Garlic 1 Clove (5 gm), finely chopped
  Carrot 1 Small, finely chopped
  Mushrooms 1 Pound, sliced /chopped
  Flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Vegetable broth/Chicken broth 1 Quart
  Plain yogurt 1 1⁄2 Cup (24 tbs) (Drained Through Two Thicknesses Of Cheesecloth For 30 Minutes)
  Chopped parsley 2 Tablespoon

1. Melt 2 tablespoons of the butter in a large heavy skillet and saute the leek, garlic, and carrot until tender but not browned.
2. Add the mushrooms and remaining butter and cook for 3 minutes longer.
3. Sprinkle with the flour, salt, pepper, and thyme and cook, stirring, for 1 minute.
4. Stir in the broth, bring to a boil, cover, and simmer for 30 minutes. For a creamy thick soup, puree the hot mixture in the container of a blender or food processor in batches, mix the yogurt with a Utile of the blended or unblended soup, return all to the skillet, and reheat but do not boil. Stir in the parsley.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1095 Calories from Fat 550

% Daily Value*

Total Fat 63 g96.5%

Saturated Fat 38.4 g191.9%

Trans Fat 0 g

Cholesterol 173.1 mg57.7%

Sodium 3024.1 mg126%

Total Carbohydrates 108 g35.9%

Dietary Fiber 17.8 g71.4%

Sugars 33.2 g

Protein 36 g71.1%

Vitamin A 315.4% Vitamin C 130.2%

Calcium 64.8% Iron 68.5%

*Based on a 2000 Calorie diet

Mushroom And Yogurt Soup Recipe