Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 yellow onion (peeled and diced)
  • 4 cloves garlic (minced)
  • 8 ounces baby bella mushrooms (sliced)
  • 8 ounces baby bella mushrooms (chopped)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons dried sage
  • 1 teaspoon fresh rosemary (chopped (or 1/4 tsp dried))
  • 3 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 1 cup Greek yogurt
  • 3 cups chicken broth ((or vegetables stock))
  • Salt and pepper (to taste)
  • Flat-leaf parsley (chopped, for garnish)

Instruction

  • Heat olive oil in a large pot over medium heat.
  • Add onion and cook until softened, about 2-3 minutes.
  • Add garlic and cook additional 1-2 minutes, stirring so it doesn't burn.
  • Add all mushrooms and sautee. Stir in salt, pepper, sage, and rosemary. Allow to cook for 2-3 minutes.
  • In a small bowl, whisk together flour and wine until all lumps are gone. Stir into pot and cook for 3-4 minutes.
  • In a medium bowl, whisk together 1 cup chicken stock with Greek yogurt. Stir Greek yogurt mixture and remaining chicken stock into the pot.
  • Bring to a boil and then reduce to a simmer. Allow to simmer at least 30 minutes, stirring occasionally.
  • Portion into bowls and serve warm. Garnish with fresh chopped parsley, if desired.