This lighter version of cream of mushroom soup packs protein and taste. It’s SO easy to make. The perfect addition to a weeknight dinner. A must if you want something fast, savory, and delicious.
1. Heat butter in a small saucepan. Sweat onion 2 minutes until soft and translucent.
2. Add mushrooms and cook 2 minutes. Add soy sauce, star anise and bay leaf. Add almond milk and simmer 10 minutes.
3. Remove from heat and remove bay leaf and star anise. Whisk in Greek yogurt to thicken. Top with fresh herbs (optional)
Peter Schoemer, Drexel Food Lab
- 4 tablespoons butter
- ½ cup minced yellow onion
- 2 cups sliced mushrooms
- 2 tablespoons soy sauce
- 2 pieces star anise
- 1 bay leaf
- 1 quart almond milk
- ¼ cup Greek yogurt
- Fresh herbs (optional)