Creamy Mushroom Soup
4 cups

Creamy Mushroom Soup

We love mushrooms at our house, so this soup is loaded with them. Using Crimini mushrooms and sage add an earthiness to this wonderful soup.

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2 tablespoons butter.
1/3 cup finely chopped leeks, white and light green parts only
4 cloves minced garlic
1 tablespoon chopped fresh sage
5 cups washed and sliced Cremini mushrooms (about 1 pound)
​3 tablespoons butter
3 tablespoons flour
1/2 cup low-fat milk
1 cup low-sodium chicken broth
1/2 cup non-fat plain Greek style yogurt
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1. In a large saucepan over medium low heat melt the butter. When butter is melted add the leeks, garlic, and sage. 
2. Cook until the garlic and leeks are tender. (Do not brown the leeks.)
3. Add the mushrooms, stirring until they are cooked and tender.
4. Remove the vegetables to a bowl, set aside for later use.
5. Add the 3 tablespoons of butter to the saucepan and melt over medium low heat. 
6. When the butter is melted add the flour, whisking until smooth. Slowly whisk in the milk, stirring well. When the milk has been added, add the chicken broth. (This step works best if the flour and the liquids are pre-measured.)
7. Add the plain yogurt stirring until thickened. Now add the mushroom mixture back into the pot, stir, and heat through. (Do not boil.)

Based on 4 servings:  
​Calories 203,  Fat 15.2g,  Cholesterol 40mg,  Sodium 144mg
Carbohydrates 12.5g,  Fiber 1.7g,  Sugars 4.1g,  Protein 6.7g

            Plant Based Vegan Recipe
1/3 cup finely chopped leeks, white and light green parts only
4 cloves minced garlic
1 tablespoon chopped fresh sage
5 cups washed and sliced Creminni mushrooms (about 1 pound)
​1 -1/2 tablespoons arrowroot flour
3 tablespoons flour
1/2 cup plant based milk
1 cup low-sodium chicken broth

1. In a large saucepan over medium low heat add 2 tablespoons water, the leeks, garlic, and sage. 
2. Cook until the garlic and leeks are tender. (Do not brown the leeks.)
3. Add the mushrooms, stirring until they are cooked and tender.
4. Remove the vegetables to a bowl, set aside for later use.
5. Warm the vegetable broth over medium low heat. 
6. Whisk the arrowroot flour with the milk. Pour into the warm broth and heat 3-4 minutes, stirring continuously. 
7. Add the mushroom mixture back into the pot, stir, and heat through. (Do not boil.)

Based on 4 servings:  
​Calories 193,  Fat 9.2g,  Cholesterol 0mg,  Sodium 151mg
Carbohydrates 18.2g,  Fiber 3.7g,  Sugars 8.3g,  Protein 7.7g