Homemade Mushroom Soup
View original ↗
Well Plated · by Erin Clarke★ 5.0 (22)

Homemade Mushroom Soup

NUTRITION · PER SERVING50M COOK
CAL 13%·PRO 24%
CARBS 27G42% OF CAL
3G FIBER14G OTHER11G TOTAL SUGAR
FAT 11G37% OF CAL
4G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy mushroom soup with rich, savory depth from sautéed mushrooms, wine, and herbs, made lighter with Greek yogurt instead of heavy cream. Elegant and comforting.

mainfrenchsoup
View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons extra-virgin olive oil (divided)
  • 2 ½ pounds sliced cremini (baby bella) mushrooms
  • 1 ¼ teaspoons kosher salt (divided)
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 1 small yellow onion (diced)
  • 4 cloves garlic (minced (about 4 teaspoons))
  • 3 tablespoons white whole wheat flour (or all-purpose flour)
  • ¾ cup dry white wine
  • 3 to 4 cups low sodium vegetable broth or chicken broth
  • 1 (12-ounce can) low fat evaporated milk
  • ½ cup plain full-fat Greek yogurt ((do not use low fat or fat free or it may curdle))
  • ½ tablespoon balsamic vinegar
  • 1 teaspoon soy sauce
  • Chopped fresh parsley ((do not skip))
  • Freshly ground black pepper (for serving)
  • Toasted baguette slices (optional for serving)
PREP
10M
SODIUM
575MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.