1 pkg. baby portobello mushrooms, roughly chopped
1 onion, diced
1 clove of garlic, chopped
1 t. margarine
1 qt. chicken broth
2 T. flour
salt
pepper
bay leaf
thyme
chives
2 T. plain greek yogurt
Saute onion and garlic in margarine for 3 minutes. Add mushrooms and saute another 3 minutes. Sprinkle flour over and stir another minute or so. Do not let scorch. Slowly add broth and seasonings, to taste, simmer 15 minutes. Remove bay leaf. Blend well. Remove from heat and whisk yogurt into soup. Return to low heat for 5 minutes or until heated, but not boiling.
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