Fresh Mushroom Soup
Preparation Time: 30 minutes
Number of Servings: 4
Cups of Fruits and Vegetables Per Person: 1.00
| Ingredients:
1-1/2 lbs fresh mushrooms |
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| Directions:
Chop mushrooms and scallions into bite-sized pieces. Place in non-stick Dutch oven and cook with red wine until tender. Add thyme, pepper, mustard, and chicken broth. Bring to a boil and simmer for 15 minutes. Add yogurt, stirring to blend, and serve. |
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| Diabetic Exchange**:
Fruit: 0 ** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included. |
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| Source: CDC | |||
Popularity: 1% [?]
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I made this for dinner last night because if I had to look at turkey one more time I would have lost my mind.
I used a pound of pre-washed sliced mushrooms that I chopped up and I forgot to get scallions so used 1/2 an onion instead. I used a cheap burgundy wine of indeterminate vintage collecting dust in the pantry.
I did use yogurt but will try soy yogurt next time. It was a really good soup but I think you could stand to add more yogurt and a less chicken broth to thicken it up or use more mushrooms.
Served it with grilled soy cheese sandwiches on left-over white bread from the turkey dressing.
I will definitely make this again.
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