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Cream of Mushroom and Potato Soup

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Recipe courtesy of Stonyfield Farm

Our home sits just within a "snow belt," so it's sometimes much snowier here than in towns just a few miles south of us. When the winter piles snow high against the door, this hearty and delicious soup can warm you from the inside out. -Meg

makes: 4 servings
Mushroom potato soup
1 1/2 cups Stonyfield Organic Fat Free Plain Yogurt, divided
1 tablespoon chopped chives for garnish
2 cups peeled sliced potatoes
2 cups water
1 teaspoon salt
1 teaspoon soy sauce
1/2 ounce dried porcini mushrooms, chopped
4 cups chopped wild mushrooms (or white button mushrooms)
2 large shallots, chopped
1 cup Stonyfield Organic Lowfat (1%) milk

In a small bowl combine 1/2 cup of yogurt and chives; refrigerate until ready to serve. In large stock pot, place potatoes with enough water to cover. Cook until tender (15-17 minutes) and drain. In a large saucepan, bring 2 cups water, salt, soy sauce, mushrooms and shallots to a boil. Reduce heat and simmer until 1 cup of liquid remains (about 25 minutes). Remove mushrooms and shallots from liquid reserve and set liquid aside.

Place mushrooms, shallots and cooked potatoes in blender or food processor and blend on low until finely chopped, add reserved liquid mixture, milk and remaining yogurt. Blend until smooth. Return mixture to saucepan and heat slowly. Ladle into bowls and garnish with yogurt and chives.

Nutrition Facts(per serving)
Calories 160, Calories from Fat 10, Total Fat 1g, Saturated Fat 0g, Cholesterol 5mg, Sodium 810mg, Total Carbohydrates 27g, Dietary Fiber 3g, Sugars 11g, Protein 11g, Vitamin A 4%, Vitamin C 30%, Calcium 30%, Iron 10%


*Vegetarian, *Gluten-Free