Creamy Mushroom & Chicken Soup

Ingredients

• 3 cups (200 g) mushrooms, sliced
• 1 1/2 tsp (8 ml) extra-virgin olive oil
• 1/2 (55 g) onion
• 1 garlic clove
• 1 2/3 cups (400 ml) low-sodium chicken broth
• 1 1/4 tbsp (5 g) thyme, picked
• 4 oz (120 g) chicken breast
• 1/2 cup (120 g) plain Greek yogurt, 2%
• 2 1/2 tbsp (15 g) Parmesan, grated
• 2 1/2 tsp (13 ml) lemon juice
• a pinch of fine sea salt
• 1/4 tsp (1 g) cracked black pepper

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Brown the mushrooms in the oil over high heat in two batches, 4 minutes each, until they squeak and take color. A crowded pan will not do it.
2. Add the onion and garlic, soften for 4 minutes, then the broth, thyme, salt and pepper, and simmer 8 minutes. Blend half of it smooth now, while there is no meat in the pot.
3. Return the blended half, add the chicken cut small and simmer 8 minutes, to 165°F (74°C). Off the heat, whisk a ladle of the soup into the yogurt, then whisk it back in with the Parmesan and the lemon juice; taste and salt if needed.