- Total Time
Greek yogurt thickens this light, creamy mushroom soup and gives it a refreshing tang. Roasting the mushrooms adds deep, rich flavor.
cooking spray3 spray(s)
Cremini mushrooms1 pound(s), coarsely chopped
table salt½ tsp
black pepper¼ tsp
salted butter1 tsp
uncooked leek(s)2 medium, chopped, white and light green sections only
minced garlic1 tsp
rosemary1 tsp, fresh, minced
canned condensed cream of potato soup15 oz
low-fat milk2 cup(s)
fat-free plain Greek yogurt⅓ cup(s)
Dijon Mustard½ tsp
fresh lemon juice½ tsp
chives1 Tbsp, fresh, snipped
- Preheat oven to 450°F. Coat a large cookie sheet with cooking spray.
- Spread mushrooms on prepared cookie sheet; lightly coat with cooking spray and sprinkle with salt and pepper. Place in lower 1/3 of oven and roast for 25 minutes, stirring once during cooking.
- Meanwhile, heat butter in a large nonstick pot over medium-low heat. Add leeks and saute, stirring often, until extremely soft, about 15 minutes. Add garlic and rosemary; heat, stirring frequently, 1 minute.
- Add soup, milk, mushrooms (reserve a few for garnish), yogurt, mustard and lemon juice to pot; carefully puree soup in pot using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender; puree in batches and then return to pot). Increase heat to medium-high and bring to a boil; stir in chives and heat through. Adjust seasonings if necessary before serving. Garnish with additional chives and reserved mushrooms, if desired. Yields about 1 1/4 cups per serving.