Serves 6

ream of mushroom soup is notoriously rich and creamy. A customer at our Pacific Palisades store asked me to lighten up her mushroom soup recipe. Removing the butter, heavy cream, and much of the oil helped quite a bit. The flavorful dried mushrooms and leeks add fiber while the nonfat yogurt thickens the soup. This new recipe is reduced by 65 calories, 1,100 milligrams of sodium, 15 grams of fat, and 6 grams of saturated fat. Ingredients: 2 ounces Melissa's dried porcini mushrooms 2-3 cups very hot water 2 tablespoons Napa Valley organic olive oil 2 medium leeks, stalks only, chopped 2 cloves garlic, chopped 2 baby red potatoes, peeled, thinly sliced and chopped 1/2 pound shiitake mushrooms, wiped clean, stems removed 1/2 pound portobello mushrooms, wiped clean, stems trimmed 1 tablespoon all purpose flour 1/4 cup dry sherry 3-4 cups Health Valley fat-free chicken broth 2 tablespoons fresh thyme leaves, minced 1 cup Horizon Organic plain nonfat yogurt 1/4-1/2 teaspoon black pepper 1/4 teaspoon salt Instructions: Soak dried mushrooms in enough hot water to cover them for 10-20 minutes. While soaking, clean and chop the leeks, garlic, potatoes, and fresh mushrooms. Remove the rehydrated mushrooms from the water, reserving the soaking liquid, and chop. Strain the soaking liquid through a mesh strainer lined with cheesecloth or a paper towel. Heat olive oil over low heat in a soup pot and add leeks, garlic, and potatoes. Cover and sweat until tender, stirring occasionally. After about 8-10 minutes, raise heat to medium, add all the mushrooms, and sauté for 5 minutes. Sprinkle mushrooms with flour and pour in the sherry, stirring constantly for 4 minutes. Add the mushroom soaking liquid, chicken broth, and thyme. Bring to a boil, reduce heat and simmer, about 20 minutes. Use an immersion blender to puree the soup to a thick liquid with small bits of mushrooms, or puree the soup carefully and briefly in a blender or food processor. Stir in yogurt and salt and pepper to taste. Remove from heat and serve. Each 1-cup serving contains: Calories Fat Saturated Fat Cholesterol Sodium Total Carbohydrate Dietary Fiber Sugars Protein Vitamin A Vitamin C Calcium Iron 180       5 g     1 g     0 mg  340 mg  23 g     4 g     5 g     9 g     11% DV 12% DV 10% DV 19% DV