Cream of Mushroom and Potato Soup
Page last modified on: October 31, 2011
When the winter piles snow high against the door, this hearty and delicious soup can warm you from the inside out.
Ingredients
| 1 1/2cups organic fat-free plain yogurt, divided | 1teaspoon soy sauce |
| 1tablespoon chopped chives | 1/2ounce dried porcini mushrooms, chopped |
| 2cups peeled, sliced potatoes | 4cups chopped wild mushrooms (or white button mushrooms) |
| 2cups water | 2large shallots, chopped |
| 1teaspoon salt | 1cup organic low-fat (1%) milk |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
