Mushroom soup

Ingredients

• 500 g Mushroom, diced
• 1 head Small onion, finely chopped
• 2 clove Garlic, finely chopped
• 2 tbsp Whole wheat flour
• 120 ml Low-fat plain Greek yogurt
• 1 l Vegetable stock, low sodium
• 10 g Salt and freshly ground black pepper to taste
• 10 g Parsley, fresh, chopped, for servingr

Method

1. In a large pot heat the olive oil over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Add the sliced mushrooms and cook until they release their juices and start to brown, about 8-10 minutes.
5. Sprinkle the flour over the mushrooms and stir to combine.
6. Gradually add the vegetable broth, stirring constantly to prevent lumps.
7. Bring the soup to a boil, then reduce heat and simmer for 15-20 minutes.
8. Remove the pot from the heat and stir in the Greek yogurt until well incorporated.
9. Season with salt and pepper to taste.