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