Wild Mushroom Soup with Yogurt Cream

wild mushroom photo 2

This soup has a delicious hearty flavor perfect for the Indian summer weather we’ve been having.  You can find a selection of wild mushrooms in most grocery stores and they’re worth searching out for this recipe.  Shitakes, Cremini, and regular button mushroom combine to make this soup deliciously flavorful and hearty.  The yogurt crème provides just the right tang and richness.

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INGREDIENTS:

2.5 #                                    mushrooms (a combination of shitake, cremini, & button), thickly sliced

1 ea                                      yellow onion, chopped

3 cloves                             garlic, minced

1/3 C                                   dry sherry

1 T                                         smoked paprika

6 C                                        low sodium chicken or vegetable stock

1 T                                         soy sauce

2 T                                         flour

¼ C                                        non-fat buttermilk

1 T                                         fresh dill, chopped

Non-fat Greek yogurt

Additional dill and lemon juice

Method:

Clean, trim and slice mushrooms.  NOTE* If you are using shitake mushrooms, the stems are inedible and must be removed.  Set mushrooms aside.

Heat 2t of olive oil in a large pot over medium high heat.  Add onions and cook 2-3 minutes until translucent.  Add chopped garlic and mushrooms.   Sauté an additional 5 minutes.  Cook until moisture from mushrooms has evaporated and mushrooms are nicely browned.  Reduce heat to medium.

Stir in paprika, soy sauce and sherry.  Simmer until liquid has reduced by ½ and the alcohol has evaporated.   Add chicken stock and bring to a boil over high heat.  Reduce heat again and simmer for 15-20 minutes.

Whisk buttermilk and flour together in a small bowl to dissolve flour.   Make sure there are no lumps.  Stir slurry into simmering soup to thicken.

Add chopped dill and lemon juice to taste.

Ladle into soup bowls and garnish with non-fat Greek yogurt and additional chopped fresh dill