Ingredients:1 pound mushrooms (I used bella & button mushrooms)salt and pepper 1 can cream of potato soup1/2 cup chopped leeks, a mix of both the white & green parts2 tablespoon butter2 cloves of garlic, minced1 sprig of fresh rosemary or 1 tsp dried rosemary 1 cup milk 2 cups water1- 7oz Greek yogurt (I used Fage) 1 teaspoon Dijon mustard 1 teaspoon lemon juice
Spread the mushrooms on a baking sheet and bake them in the oven on 400 for about 15 minutes. This way your mushrooms cook but don't necessarily release all their juices like they would when sautéing. Instead they go into the soup yummy flavors and all! Winning.
Meanwhile, melt the better and saute the leeks in a large pot. Saute them until soft and then add fresh rosemary and garlic.
Stir for about a minute and then add the cream of potato canned soup, water, Dijon mustard, lemon juice, milk, Greek yogurt and mushrooms (leave some to garish!). Let soup simmer for about 10 minutes and then cut the heat off.
Next use a hand blender to puree the soup. If you don't have a hand blender, well, get one! Just kidding. Actually no I'm not but I guess you can use your regular blender and puree soup in batches.
Add some mushrooms and rosemary to garnish with a pinch of cayenne to give it a spice and va-va-voom you're set to eat a healthy creamy soup on a cold Fall day. Enjoy!
xoxo.
