Healthy spin on Cream of Mushroom and Celery Soup

Cream of Mushroom and Celery soup
5 servings
-
10 medium cremini mushrooms ( Costco pack)
chopped
-
1 medium onion
-
2 tsp
mince garlic
-
2 tsp seasoning salt
-
1 small pack celery chopped
-
2 cups of chicken stock
-
1 cup of fat free Greek yogurt
-
Tbsp. Evoo
-
1 ½ tsp
dry thyme ( you can use fresh too)

In a Large pot (Dutch oven) put oil,
mushrooms, onion, and celery. Cook over medium heat for 8 minutes. We want the
celery soft but not mushy. If you need to cook longer go ahead. Next add all seasonings and mix ** I
personally am a lover of garlic and according to family put a little too much
garlic in it *GASP* (no such thing as toooo much) **. Then add your chicken
stock **I use trader Joes low sodium from concentrate and it is the only
chicken stock I have tried that taste like it is homemade.** Let the soup
simmer for about 10 minutes. Next slowly
add the Greek yogurt (I also like Trader Joe’s Brand… can you guess where I do
my shopping??). Final Process put the
soup in blender or food processor and bam!
There ya go homemade cream of mushroom and celery soup. You can add more yogurt to make it creamier
if you like. What’s awesome about this soup besides the flavor, simplicity, and
serving of veggies is it really is not too high in fat or calories. According
to myfitness pal it’s about 90 calories. There are about 5 servings and that is
large servings. So there you go it’s a perfect
soup for a cold day where u need some comfort but don’t want to blow your diet
or go overboard on a fat creamy soup.
Hope you enjoy J