Fresh Mushroom Soup

Description
Fruit & Vegetable of the Month: Mushroom by the US Centers for Disease Control & Prevention, public domain government resource—original source of recipe
 * Serves: 4

Ingredients

 * 1½ pounds fresh mushrooms
 * 8 scallions
 * ½ tsp thyme
 * ¼ tsp black pepper
 * 1 Tbsp Dijon mustard
 * ½ cup red wine
 * 1 quart fat-free no-added-salt chicken broth
 * 1 cup plain non-fat yogurt

Directions

 * 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.