Ingredients

• 1 and ½ pounds of mushrooms (I prefer the larger ones, easier to clean and slice)
• ¼ cup butter
• 3 teaspoons flour
• ½ teaspoon of salt
• 1 medium sweet onion
• 2 medium cloves of garlic, minced
• 1 cup of plain Greek yogurt
• 1 Quart of chicken stock
• 1 cup of half & half
• 1 tablespoon of white cooking wine
• Pepper to taste
• 4-5 large leaves of fresh basil (chiffonade)
• One half cup of chopped scallions or chives (fresh is best)

Directions

1. Begin the roux by wiping clean (do not wash) the mushrooms and slicing thin (1/8” or so).
2. Melt butter in a large stockpot and cook mushrooms covered for about five minutes on low heat.
3. While mushrooms are cooking, dice the onions.
4. Add salt to the stockpot and stir. Then reserve about one fourth of the mushrooms on the side.
5. Add the onions and grated garlic. Cover and cook for another five minutes.
6. Add the flour and mix well. Remove the pot from the heat.
7. After the roux is completed, and the half & half slowly and whisk on low heat.
8. Add the stock slowly, whisking on low heat. Then add the yogurt, whisking on low heat.
9. Add the chiffonade basil, stirring (not whisking) in well. Then add the wine and stir in.
10. Using an immersion blender (or mixer), combine and chop all ingredients thoroughly. The texture will NOT be smooth.
11. Add most of the mushrooms that were set aside, saving about 2-3 slices for each person being served.
12. Cover and continue cooking slowly, bringing the soup to just below boiling.
13. Serve with two or three of the sliced mushrooms in the middle.
14. Garnish with scallions or chives.