This French mushroom soup tastes rich and creamy but is more healthy.
This French mushroom soup tastes rich and creamy but is more healthy. Made with milk and yogurt, without cream, and lots of hearty mushrooms.
2 tablespoons extra virgin olive oil divided
2 1/2 pounds sliced cremini (baby bella) mushrooms or a mix of mushroom types (DO NOT use white button mushrooms, as they lack flavor.)
1 1/4 teaspoons kosher salt divided
2 tablespoons unsalted butter
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 small yellow onion diced
4 cloves garlic minced (about 4 teaspoons)
3 tablespoons white whole wheat flour or all-purpose flour
3/4 cup dry white wine
3 to 4 cups low sodium vegetable broth or chicken broth
1 (12-ounce can) low fat evaporated milk
1/2 cup plain full-fat Greek yogurt (do not use low fat or fat free or it may curdle)
1/2 tablespoon balsamic vinegar
1 teaspoon soy sauce
Chopped fresh parsley (do not skip)
Freshly ground black pepper for serving
Toasted baguette slices optional for serving
In a Dutch oven or similar large, sturdy pot, heat 1 tablespoon of the olive oil over medium. Add about 1/4 of the mushrooms and 1/4 teaspoon salt. Sauté until the mushrooms are nicely browned, about 8 minutes. Remove to a plate.
In the same pot, heat the butter and remaining 1 tablespoon olive oil over medium. Once the butter has melted, add the remaining mushrooms, onion, thyme, black pepper, and remaining 1 teaspoon salt. Sauté until the onion is very soft and the mushrooms have browned, given up their liquid, and most of the liquid has cooked away, about 10 to 12 minutes. Don’t shortcut this step, as it's key to building flavor.
Stir in the garlic and cook 30 seconds.
Sprinkle the flour over the top and stir to combine. Continue to cook and stir for 2 full minutes so that the flour is completely cooked.
Slowly pour in the wine, stirring as you go. Let simmer for 2 minutes, stirring constantly and scraping along the bottom. The mushrooms will be thick, soft, and deeply colored.
Slowly pour in 3 cups of the broth and evaporated milk, stirring constantly. Keep on stirring to minimize lumps.
Increase the heat to medium high and bring the mushroom soup to a gentle boil. Continue cooking and maintaining that gentle boil, stirring and scraping along the bottom periodically, for 10 minutes until the soup has thickened.
With an immersion blender puree the soup until the mushrooms are in small bits. (You can also carefully transfer the soup to a blender to puree. Be VERY careful not to overfill your blender as hot soup splatters; do not fill the blender more than halfway to the top.)
Transfer the soup back to the pot if needed. Stir in the Greek yogurt, balsamic vinegar, and soy sauce. If the mushroom soup is thicker than you would like, add additional broth to reach your desired consistency. Taste and adjust the seasoning to your liking. Serve warm topped with the reserved mushroom slices, a few twists of freshly ground pepper, and a generous sprinkle of parsley.
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