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.