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Lunche for 7

Mushroom Soup

Mushrooms and vegetables simmer with herbs, broth, milk, and yogurt for a thick soup finished with bright vinegar and lemon.

$2.26per serving $$
65 minstart to table
7servings

AmericanBudgetLunchesCold-weather comfortWinter

Ingredients

  • 1 1/2 lb cremini mushrooms
  • 3 carrots
  • 3 stalks celery
  • 1 small yellow onion
  • 4 cloves garlic
  • 4 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp worcestershire sauce
  • 2 tsp fresh thyme leaves
  • 1 tsp each paprika
  • 1/2 tsp each pepper
  • 1/8 tsp red pepper flakes
  • 1/4 cup flour
  • 2 tsp beef bouillon
  • 4 cups low-sodium chicken broth
  • 1 cup milk
  • 1/2 cup greek yogurt or sour cream
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • fresh parsley or chives for garnish (optional)

Steps

  1. Melt the butter with the olive oil in a large pot over medium heat and cook the onion, carrots, celery, and garlic for 8 minutes.
  2. Add the mushrooms, thyme, paprika, pepper, and red pepper flakes, and cook for 10 minutes.
  3. Stir in the flour and cook for 2 minutes until the vegetables are coated.
  4. Add the bouillon and chicken broth, bring to a simmer, and cook for 20 minutes.
  5. Stir in the milk and simmer gently for 5 minutes without boiling.
  6. Remove the pot from the heat, stir in the yogurt, Worcestershire sauce, balsamic vinegar, and lemon juice, and rest for 3 minutes.

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