GOOD STUFF! VEGETARIAN RECIPE!
Cream of Mushroom and Potato Soup
makes: 4 servings
1 1/2 cups Organic Fat Free Plain Yogurt, divided
1 tablespoon chopped chives for garnish
2 cups peeled sliced potatoes
2 cups water
1 teaspoon salt
1 teaspoon soy sauce
1/2 ounce dried porcini mushrooms, chopped
4 cups chopped wild mushrooms (or white button mushrooms)
2 large shallots, chopped
1 cup Organic Lowfat (1%) milk
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.