Fresh Mushroom Soup

Fruit & Vegetable of the Month: Mushroom by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe

• Serves: 4

Ingredients

• 1½ pounds fresh mushrooms
• 8 scallions
• ½ tsp thyme
• ¼ tsp black pepper
• 1 Tbsp Dijon mustard
• ½ cup red wine
• 1 quart fat-free no-added-salt chicken broth
• 1 cup plain non-fat yogurt

Procedures

1. Chop mushrooms and scallions into bite-sized pieces.
2. Place mushrooms in non-stick Dutch oven and cook with red wine until tender. Add thyme, pepper, mustard, and chicken broth. Bring to a boil and simmer for 15 minutes.
3. Add yogurt, stirring just to blend, and serve.