Split the Pot Recipe Contest Finalist: Creamy Tri-Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound white mushrooms, sliced1/2 pound baby bella mushrooms, sliced1/2 pound fresh shiitake mushrooms, sliced1 yellow onion, chopped1 celery stalk, chopped2 cloves garlic, minced2 tablespoons chopped fresh thyme leaves6 cups low-sodium chicken stock2 tablespoons dry sherry2 ounces Neufchatel cheese, softened2 tablespoons Greek yogurtKosher salt & freshly cracked black pepper, to taste
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
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
Nutritional Info 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
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