Healthy Mushroom Soup

Overhead picture of a bowl of creamy mushroom soup.

Get your crusty bread ready, because it's finally getting the Healthy Mushroom Soup it's been begging for! Creamy, hearty, low fat, low carb, and low sodium, it's anything but low flavor. You've got to taste it to believe it!

Course Soup

Cuisine American

Diet Diabetic, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 165kcal

Author Laura Yautz

Ingredients

2 tablespoon Olive Oil
1 medium Onion, diced
4 Garlic Cloves, minced
1 lb Mushrooms, sliced, any variety and combo
1 teaspoon Herbes de Provence
¼ cup All Purpose Flour
3 cups Homemade Vegetable Stock (or No Added Salt Vegetable Broth)
1 cup Plain Nonfat Greek Yogurt
Salt and Pepper to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the onion and saute until translucent.
Add the garlic, and continue to saute for another minute or two, until fragrant.
Add the mushrooms and herbs, and continue cooking until the mushrooms release their juices, the juices evaporate, and the mushrooms are starting to brown.
Sprinkle the flour in, and cook, stirring constantly, for 1 minute.
Pour in the stock or broth, and stir to combine. Bring to a simmer, and reduce the heat to keep the pot simmering, but not boiling.
Stir occasionally for 20 minutes.
Turn off the heat, and allow the soup to stop simmering.
Measure at least a cup of the soup liquid into a bowl (it’s okay if you get some onion pieces).
Slowly whisk the yogurt into the hot liquid until it’s smooth and completely combined.
Now add the yogurt mixture back into the soup pot, stirring until combined well.
Do not bring the soup back to a boil, but you can warm it if it’s cooled too much.
Serve hot, with crusty bread and a dollop of Greek yogurt if desired.

Nutrition