Name: Creamy Mushroom Soup
Yield: 4
Cuisine: American
Ingredients: 4 tsp Stacey Hawkins Roasted Garlic Oil; 16 ounces sliced mushrooms; 2-3 C chicken broth; 1 T Stacey Hawkins Garlic and Spring Onion Seasoning; ¼ C (4 T) plain, low-fat Greek Yogurt; Salt and Pepper to taste (or add a pinch of Dash of Desperation Seasoning for even more flavor!); Sprinkle Stacey Hawkins Truffle & Black Garlic Parmesan Seasoning; 2 T chopped scallions (optional garnish)

Creamy Mushroom Soup

Optavia

Servings

4

Cuisine

American

Ingredients

4 tsp Stacey Hawkins Roasted Garlic Oil
16 ounces sliced mushrooms
2-3 C chicken broth
1 T Stacey Hawkins Garlic and Spring Onion Seasoning
¼ C (4 T) plain, low-fat Greek Yogurt
Salt and Pepper to taste (or add a pinch of Dash of Desperation Seasoning for even more flavor!)
Sprinkle Stacey Hawkins Truffle & Black Garlic Parmesan Seasoning
2 T chopped scallions (optional garnish)

Directions

Heat oil in a large pot over medium heat. Add the mushrooms and sauté for 10-25 minutes, stirring occasionally until soft and lightly browned. (Set aside a few on a paper towel after cooking for garnish if desired.)
Add 2 C chicken broth, Garlic & Spring Onion seasoning and the yogurt. Bring to a boil and then simmer for 15 minutes.
Using an immersion blender (stick blender) puree the soup until smooth. You can also puree in batches in a traditional blender.
If the soup is too thick for your liking, add a little additional broth and stir to combine.
Ladle one cup into a bowl, sprinkle with mushrooms, Stacey Hawkins Truffle Black Garlic Parmesan seasoning and a few green onion slices for garnish. Serve hot.

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