Ingredients:

  • 24 oz Mixed Mushrooms (Cremini, Shiitake, Portobello), cleaned and sliced
  • 1 tbsp Soy sauce or Tamari
  • 1 tbsp Ghee or Olive oil
  • 1 large Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tsp Fresh thyme leaves
  • 1 tsp Dried rosemary, crushed
  • 1/2 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 4 cups Low-sodium vegetable or beef broth
  • 1/2 cup Dry white wine (such as Sauvignon Blanc)
  • 2 tbsp Cornstarch
  • 2 tbsp Water
  • 3/4 cup Plain Greek yogurt

Instructions:

  1. Heat 1 tbsp of ghee in a large skillet over medium high heat. Add the mushrooms in batches until they are deep brown and slightly crispy on the edges.
  2. Lower the heat to medium and add the diced yellow onion. Cook for 5 minutes until translucent and smelling sweet.
  3. Stir in the 3 cloves of minced garlic, 2 tsp fresh thyme, and 1 tsp crushed rosemary. Sauté for 1 minute until the garlic is fragrant but not browned.
  4. Pour in the 1/2 cup of white wine, scraping the bottom of the pan with a wooden spoon until all the brown bits are dissolved.
  5. Transfer the mushroom and onion mixture into the slow cooker. Pour in the 4 cups of broth and 1 tbsp of soy sauce.
  6. Cover and cook on Low for 4 hours. The aroma should be intensely savory and the mushrooms tender.
  7. In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp water. Stir this into the soup and cook on High for 20 minutes until the liquid is glossy and slightly thick.
  8. Turn off the heat. Temper the 3/4 cup Greek yogurt by stirring in a ladle of hot soup, then pour the mixture back into the pot.
  9. Taste and add the 1/2 tsp sea salt and 1/2 tsp black pepper as needed. Adjust to your preference before serving.