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Cream of Mushroom and Potato Soup

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Cream of Mushroom and Potato Soup

When the winter piles snow high against the door, this hearty and delicious soup can warm you from the inside out.


1 1/2 cups organic fat-free plain yogurt, divided 1 teaspoon soy sauce
1 tablespoon chopped chives 1/2 ounce dried porcini mushrooms, chopped
2 cups peeled, sliced potatoes 4 cups chopped wild mushrooms (or white button mushrooms)
2 cups water 2 large shallots, chopped
1 teaspoon salt 1 cup organic low-fat (1%) milk


In a small bowl, combine 1/2 cup of yogurt and chives; refrigerate until ready to serve. In large stock pot, place potatoes with enough water to cover. Cook until tender (15-17 minutes) and drain. In a large saucepan, bring 2 cups water, salt, soy sauce, mushrooms, and shallots to a boil. Reduce heat and simmer until 1 cup of liquid remains (about 25 minutes). Remove mushrooms and shallots from liquid reserve and set liquid aside.

Place mushrooms, shallots, and cooked potatoes in blender or food processor and blend on low until finely chopped. Add reserved liquid mixture, milk, and remaining yogurt. Blend until smooth. Return mixture to saucepan and heat slowly. Ladle into bowls and garnish with yogurt and chives.

Makes 4 servings.

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