Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 onion (medium, diced small)
  • 2 garlic cloves (minced)
  • 6 cups mushrooms (sliced (button mushrooms work best))
  • 1/4 cup white balsamic vinegar
  • 4 cups vegetable broth
  • 2 teaspoons dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup skim milk
  • 3 tablespoons cornstarch
  • 1 cup Greek yogurt (plain)
  • 1 teaspoon dried dill

Instruction

  • Heat olive oil in a large skillet over medium-high heat, add onions, garlic, and mushrooms. Saute until mushrooms are tender. Add the balsamic vinegar and simmer until vinegar has reduced by half.
  • Transfer to slow cooker and add vegetable broth, thyme, salt, and pepper. Cook on high for 2 to 3 hours or on low for 4 to 6 hours.
  • During the last 15 minutes of cooking time, whisk together milk, corn starch, and yogurt. Add to the soup and whisk until smooth. Continue to cook for the last 15 minutes to allow the soup to thicken.
  • Remove about half of the soup and transfer to a food processor or blender. Blend until smooth and return to the remaining unblended half. Add the dry dill and stir to mix well. Ladle into bowls and serve.