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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 113.0
  • Total Fat: 2.3 g
  • Cholesterol: 7.2 mg
  • Sodium: 704.3 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 10.1 g

View full nutritional breakdown of Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup calories by ingredient
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Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup

Submitted by: YOSHI80
Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup

Introduction

This incredibly easy and delicious mushroom soup is naturally thickened by blending the soup. No need to make a roux. The soup gets its creaminess from a bit of Neufchatel cheese (which is 1/3 less fat than cream cheese) and Greek yogurt. This incredibly easy and delicious mushroom soup is naturally thickened by blending the soup. No need to make a roux. The soup gets its creaminess from a bit of Neufchatel cheese (which is 1/3 less fat than cream cheese) and Greek yogurt.
Number of Servings: 6

Ingredients

    1 pound white mushrooms, sliced
    1/2 pound baby bella mushrooms, sliced
    1/2 pound fresh shiitake mushrooms, sliced
    1 yellow onion, chopped
    1 celery stalk, chopped
    2 cloves garlic, minced
    2 tablespoons chopped fresh thyme leaves
    6 cups low-sodium chicken stock
    2 tablespoons dry sherry
    2 ounces Neufchatel cheese, softened
    2 tablespoons Greek yogurt
    Kosher salt & freshly cracked black pepper, to taste

Tips

If you don't have an immersion blender, you can carefully ladle the soup in a regular blender.

Neufchatel cheese is usually found next to the cream cheese in the refrigerated dairy section of your grocery store.


Directions

Place all the mushrooms, onion, celery, garlic, 1 tablespoon of thyme, chicken stock, and dry sherry in a 5-quart slow cooker. Cook on High heat for 4 hours.

Add the Neufchatel cheese and Greek yogurt. Using an immersion blender, carefully blend the soup until desired consistency. You can blend it completely smooth or blend it until slightly chunky. Season with kosher salt & freshly cracked black pepper, to taste.

Ladle the soup into bowls and garnish with the remaining 1 tablespoon of thyme leaves.

Serving Size: 6 servings






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Member Ratings For This Recipe


  • Incredible!
    13 of 13 people found this review helpful
    I love the Greek yogurt in it - 11/8/13

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  • Incredible!
    10 of 10 people found this review helpful
    Delicious! I love the variety of mushrooms in this soup. - 11/5/13

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  • Incredible!
    9 of 9 people found this review helpful
    Easy and delicious, Greek yogurt makes it special. - 11/1/13

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  • Incredible!
    7 of 7 people found this review helpful
    Very simple to make and full of flavor. - 11/6/13

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  • Incredible!
    6 of 6 people found this review helpful
    I always try to find ways how to cook mushrooms of different varieties. I learned about their health benefits. This recipe has a perfect balance of taste. We enjoy it, as creamy or chunky, during home dinners or special occasions. - 11/6/13

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  • Incredible!
    3 of 3 people found this review helpful
    Great recipe for the slow cooker - 11/9/13

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