Ingredients
2 ¼ lb of mushrooms
6 tbsp butter
2 ½ tsp salt
1 onion, diced
8 garlic cloves, minced
¼ cup flour
4 cups vegetable broth
2 tsp pepper
1 tbsp thyme
1 tsp apple cider vinegar
1 tsp balsamic vinegar
1 cup non fat greek yogurt
1 cup low fat milk
½ cup parmesan, plus more for topping
Parsley, chopped (for topping)
Tools
Immersion Blender
Directions
Step 1
In a pan, add 1/2 lb of mushrooms and 2 tbsp of butter. Cook over medium heat until the mushrooms are golden brown.
½ lb of mushrooms
2 tbsp butter
Step 2
Add 1/2 tsp of salt. Remove the mushrooms and set aside
½ tsp salt
Step 3
In a pot, melt butter. When the butter melts, add the diced onions and the remaining mushrooms. Cook over medium heat until the onion is translucent and the mushrooms reduce in size.
4 tbsp butter
1 onion, diced
1 ¾ lb of mushrooms
Step 4
Add garlic cloves. Cook for a 2-3 more minutes
8 garlic cloves, minced
Step 5
Add the flour. Stir to combine
¼ cup flour
Step 6
Add the vegetable broth, spice mix, and vinegars. Stir to combine, bring to a boil. Cover and simmer for 15 minutes
4 cups vegetable broth
2 tsp pepper
1 tbsp thyme
2 tsp salt
1 tsp apple cider vinegar
1 tsp balsamic vinegar
Step 7
Using an immersion blender (or food processor), blend to your desired consistency
Step 8
Add the greek yogurt, milk, and parmesan cheese. Stir to combine
1 cup non fat greek yogurt
1 cup low fat milk
½ cup parmesan, plus more for topping
Step 9
Ladle into bowls, top with the mushrooms, parsley, and parmesan.
½ cup parmesan, plus more for topping
Parsley, chopped (for topping)
