Summer Mushroom Soup
Makes 6 one cup servings
Calories 113,
fat 6g,
carbs 8g,
Wonderful flavors – and the dish comes together quickly for a weeknight meal. This is a perfect summer dish when served at room temperature. The Greek yogurt adds a cool creaminess that is delicious with the mushrooms and dill!
One pound white button mushrooms, sliced\
2 tablespoons butter
2 tablespoons flour
4 cups chicken stock - Swanson Natural Goodness Low Sodium has excellent flavor
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
¾ cup Greek yogurt
¼ cup chopped fresh dill
Sauté the mushrooms in a large heavy pot until they soften and give up their moisture. Sprinkle in the flour and cook for 2 to 3 minutes, stirring constantly. Whisk in 3 ½ cups of the chicken stock. In a small bowl blend the remaining chicken stock into the cornstarch until smooth and stir into the soup. Bring to a boil, reduce heat and simmer until smooth and thickened, 15 to 20 minutes. Remove from heat, adjust seasonings – stir in the yogurt and dill. Serve immediately. One pound white button mushrooms, sliced\
2 tablespoons butter
2 tablespoons flour
4 cups chicken stock - Swanson Natural Goodness Low Sodium has excellent flavor
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
¾ cup Greek yogurt
¼ cup chopped fresh dill
Makes 6 one cup servings
Calories 113,
fat 6g,
carbs 8g,
protein 8g
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