Appetizers / Soups / Salads

Rich and tangy mushroom soup is for Soup.

Rich and tangy mushroom soup takes 40 minutes to prepare.

Rich and tangy mushroom soup takes 120 minutes to cook.

Rich and tangy mushroom soup makes 6 servings.

The ingredients for Rich and tangy mushroom soup are:

* Portabella Mushrooms, 680 grams
* Olive Oil, 1 tbsp
* Bragg Liquid Aminos, 2 tsp
* Onions, raw, 1 cup, chopped
* Plain Nonfat Yogurt,16 oz or 2 cups
* Ginger, ground, .5 tsp
* Garlic powder, 2 tsp
* Water, tap, 2 or 3 cups

Here is how you make Rich and tangy mushroom soup:

Finely chop one medium-sized onion and place in large pot like a dutch oven (you will need such a big pot at the beginning, but not at the end once the mushrooms cook down). Sautee the onions in the Braggs and olive oil until they are clear. (NOTE: Braggs is an all natural soy sauce substitute made of soybeans and water and nothing else, unlike all the sodium and chemicals in most commercial soy sauces. You can find Braggs in almost any health food store and in the health food section of some good supermarkets. It's one product I can't live without. If you don't have it, you can substitute soy sauce, but your recipe's sodium content will be higher.)Once the onions are done set the pot aside. Now, it's time to get all those mushrooms scrubbed and chopped. You don't have to chop them small. This is a pureed soup, but I love the texture of mushrooms, so I slice them in nice-sized slices, then after they are cooked, I pull about half a cup worth out of the pot, and set them aside to add back in after the rest of the soup is pureed, just because I like to bite into something when I'm eating soup, but that's just me, and not necessary. Once all the mushrooms are cut up, add them to the onions, put the pot back on the burner, and start stirring. When they begin to stick add a little water. Add garlic and ginger. Keep stirring every 5 minutes or so, keeping pot covered the rest of the time, until they are cooked way down. Once you've added about a cup of water, you can leave them to simmer for about an hour. Then add about another cup of water, turn the heat up to about 4 and let it cook for another half hour. Remember to pull out a big ladle full of mushrooms to add back in later, if you're like me and you want a chewy soup. Then either using a hand blender in the pot itself or a counter top blender (carefully transferring hot liquid!), puree your mixture well with 1 and 1/2 cups of nonfat yogurt. Keep checking as you puree to see if it is the texture you like. Add your mushrooms back in if you took them out, stir, and you're ready to serve it using the remaining half cup of yogurt as a garnish in each bowl (see photo). Makes about 6 servings give or take (you'll want to transfer it to a much smaller pot if you have any leftover). Enjoy!Number of Servings: 6Recipe submitted by SparkPeople user BESEVEN.

The nutritional information for Rich and tangy mushroom soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 98.9

• Total Fat: 2.5 g
• Cholesterol: 0.0 mg
• Sodium: 122.7 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 2.3 g
• Protein: 6.8 g

The dietary needs meet for Rich and tangy mushroom soup is Low Fat