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Fresh Mushroom Soup

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Fruit & Vegetable of the Month: Mushroom by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe

  • Serves: 4



  1. Chop mushrooms and scallions into bite-sized pieces.
  2. Place mushrooms in non-stick Dutch oven and cook with red wine until tender. Add thyme, pepper, mustard, and chicken broth. Bring to a boil and simmer for 15 minutes.
  3. Add yogurt, stirring just to blend, and serve.

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