Cream of Mushroom and Potato Soup
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
- 1 1/2 c Stonyfield Organic Fat Free Plain Yogurt (divided)
- 1 T chopped chives for garnish
- 2 c peeled sliced potatoes
- 2 c water
- 1 t salt
- 1 t soy sauce
- 1/2 oz dried porcini mushrooms (chopped)
- 4 c chopped wild mushrooms (or white button mushrooms)
- 2 large shallots (chopped)
- 1 c Stonyfield Organic Low Fat Milk (1%)
Calories: 160, Calories from Fat: 10, Total Fat: 1g, Cholesterol: 5mg, Sodium: 810mg, Total Carbohydrate: 27g, Dietary Fiber: 3g, Sugars: 11g, Protein: 11g, Vitamin A: 4%, Vitamin C: 30%, Calcium: 30%, Iron: 10%
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.