by Irene Hayton

  • 3 teaspoons (15 ml) butter, divided
  • 1 medium onion, chopped
  • 4 cups (1 l) sliced fresh mushrooms (about ½ pound)
  • ¾ cup (175 ml) minced fresh parsley
  • 1 tablespoon (15 ml) spelt or whole wheat flour
  • 2 cups (500 ml) vegetable broth
  • ½ teaspoon (2 ml) unprocessed sea salt
  • ⅔ cup (150 ml) plain yogurt
  • ¼ cup (50 ml) light sour cream

In a large saucepan over medium-low heat, melt 2 teaspoons (10 ml) of the butter. Stir in the onion, cover with a lid slightly ajar and cook, stirring occasionally, for 5 minutes; add small amounts of water to prevent sticking if necessary. Mix in the remaining teaspoon of butter, the mushrooms and a small amount of water; cover again and continue cooking for 3 minutes, stirring occasionally. Add the parsley and cook, stirring occasionally, for 5 minutes more.

Sprinkle the flour over top and mix well. Slowly stir in the broth. Increase the heat and bring to a boil; cook, stirring for 1 minute.

Transfer the soup to a blender and puree (be careful, the soup will be hot!). Return the soup to the saucepan and, over low heat, stir in the sea salt, yogurt and sour cream. Heat through, stirring occasionally, but do not boil or the yogurt and sour cream may curdle. Makes 3 to 4 servings.