Recipe Author/Submitted By: Simmie Sinow
This makes 12 1-cup servings
I've been making this soup since around 2003 and just recently "converted" it to a 17 day diet friendly recipe. Tonight was the test run and it came out wonderful! I have enough to leave several servings at home to be eaten and enough to take to work with me for all week!
This is a C2 recipe due to the flour.
2 lbs mushrooms (I use two different kinds, for the sake of variety)
1/4 to 1/3 cup olive oil
1 tsp lemon juice (I don't use fresh, it is a bit too strong for me)
1 small Onion, diced
2/3 cup whole wheat flour
3 ½ Cups Water
1 vegetable or chicken bouillon cube
1 tsp Salt
1 cup plain nonfat yogurt (warning: using Greek plain nonfat results in soup that's a bit tangy)
1/2 cup Kefir (or nonfat, non-greek yogurt with some dill in it)
To taste Garlic powder or minced garlic
Remove stems from ends of mushrooms and set aside.
Slice mushroom caps thinly.
In large dutch oven or soup pot, heat the olive oil over medium high heat. Add sliced mushroom caps and lemon juice. Cook until mushrooms are tender, then reduce heat to low.
With a slotted spoon, transfer mushrooms to a small plate, and add onion and stems to the dutch oven/soup pot.
Cook until onion is tender/translucent (5 minutes or less).
Stir in flour until blended and cook 1 minute, stirring constantly. Gradually stir in water and bouillon, stirring constantly, until thickened.
Puree the mixture of the stems/onions and half of the mushroom caps that you set aside on a plate with a blender.
Return to the dutch oven/soup pot and add salt, pepper, yogurt, kefir, mushroom caps and mushrooms and reheat until warm.