Por This is a wonderful soup to serve when you only want soup and salad. Crimini look like miniature portabella mushrooms. If you can’t find crimini mushrooms substitute a nice brown or white button mushroom.
Makes 6 to 8 Cups
2 cups yellow onion, chopped
2 teaspoons butter, melted
2 pounds crimini mushrooms, sliced
3 tablespoons fresh dill, chopped
4 teaspoons paprika
¼ teaspoon cayenne pepper
4 teaspoons tamari sauce or soy sauce
3 cups vegetable or chicken stock
2 tablespoons sauce or gravy flour
1 tablespoon butter
2 cups low-fat milk
1 cup nonfat yogurt
1 tablespoon fresh lemon juice
Over medium heat, in a large skillet or Dutch oven, sauté onions; add mushrooms, dill, paprika, cayenne, tamari, and stock; stir. In a separate pan, make a roux with flour and butter; add milk gradually, stirring constantly.
When roux has thickened, gradually add one cup of the vegetable/stock mixture; whisk until there are no lumps.
Gradually pour roux mixture into vegetable and stock mixture (the soup); stir constantly; simmer for 15 minutes.
Remove from heat. When soup has cooled for about 10 minutes, add yogurt and lemon juice; stir to mix. Reheat
and serve immediately