3 stalks celery, finely chopped (use the inner stalks with leaves for more flavor!)
1 teaspoon dried sage
½ teaspoon freshly ground pepper
2 tablespoons all-purpose flour
1 cup dry sherry
½ cup full-fat or 2% Greek yogurt
½ cup finely sliced green onions
Instructions
Heat butter and oil in a Dutch oven or other heavy bottomed pan over medium heat. Add onions and celery and cook, stirring often, until softened, about 5 minutes. Add white and crimini mushrooms and cook until they start to brown, 8 to 10 minutes.
Add the sage & pepper and cook 2-3 minutes.
Sprinkle flour over the veggies and stir until the flour is mixed in, about 1 minute.
Stir in the sherry and cook until it begins to evaporate, about 2 minutes.
Add the veggie or mushroom broth; increase heat to high and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until the soup has thickened - about 20 minutes.
Add the cooked grains and continue cooking, stirring occasionally, until heated through, about 5 minutes more.
Stir in yogurt and serve with chopped green onions on top.
Notes
This soup is a great way to use up leftover cooked grains - whatever you have on hand will work, though the heartier grains stand up better in the soup and don't absorb all the liquid.
Nutrition Information
Serving size: About 2 cups each
Recipe by Eating Made Easy at https://eating-made-easy.com/healthy-homemade-mushroom-soup/