Mushroom Stroganoff Soup, Improved
- 1 Tbsp olive oil
- 1 small onion, diced
- 10 oz sliced portabella or baby bella mushrooms
- 1 tsp ground dried mushrooms (porcini, cepes, or portabella)
- 1 tsp fresh thyme leaf, or 1/2 tsp dried thyme leaf
- 1/4 cup dry red wine
- 1 cup turkey gravy or brown roux
- 1 quart chicken or turkey stock (homemade or low-sodium store-bought), or homemade mushroom stock
- 1/2 tsp fresh black pepper
- 1/4 cup 0% fat, plain Greek yogurt
- Chopped flat-leaf parsley, for garnish
- Produce
- Flat-leaf parsley (1)
- Mushrooms, ground dried (1 tsp)
- Onion, small (1)
- Portabella or baby bella mushrooms (10 oz)
- Thyme, fresh leaf (1 tsp)
- Meat
- Chicken or turkey stock, store-bought homemade or low-sodium (1 quart)
- Condiments
- Turkey gravy or brown roux (1 cup)
- Cooking & Baking
- 0% fat (1/4 cup)
- Black pepper, fresh (1/2 tsp)
- Olive oil (1 Tbsp)
- Beer, Wine & Liquor
- Red wine, dry (1/4 cup)
Preparation
Read recipe preparation on theperfectpantry.com
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Recipe Stats
Published December 5, 2010 (2 years ago).
2 people saved this recipe.
