Clean the mushrooms and slice them thinly. In the pot where the soup will be made, add the butter and shallots, stirring constantly, then add the mushrooms, salt, and pepper, and cook until they are slightly golden. Reserve ½ cup.
Add the chicken broth to the pot and cook for 15 minutes.
Add the mixture to the blender along with the FAGE Total 0% Greek Yoghurt and blend until creamy.
Return to the pot, add the parsley and the reserved ½ cup of mushrooms.
Serve and garnish with croutons.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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