This Crock pot Mushroom Soup is anything you love of a creamy mushroom soup. Also, since we managed to make it with?healthy ingredients and preparation, you’ll desire to make it many times. The mushroom flavor?beautifully complements the onions, garlic, herbs, and white balsamic vinegar. Plus, skim milk and Greek yogurt perform that creamy texture without adding surplus fat and calories. This mushroom soup?creates a full meal alone. However, we recommend?serving with crusty bread, or simply accompanying our?Clean Eating Grilled Cheese!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced small
• 2 garlic cloves, minced
• 6 cups sliced mushrooms (button mushrooms work best)
• 1/4 cup white balsamic vinegar
• 4 cups vegetable broth
• 2 teaspoons dried thyme
• 1 teaspoons Kosher salt
• 1/2 teaspoons ground pepper
• 1/4 cup skim milk
• 3 tablespoons corn starch
• 1 cup plain Greek yogurt
• 1 teaspoon dry dill

Instructions

1. Heat olive oil in a large skillet over medium high temperature, add onions, garlic, and mushrooms. Saute until mushrooms are tender. Add the balsamic vinegar and simmer until vinegar has reduced by half.
2. Transfer to slow cooker and add vegetable broth, thyme, salt, and pepper. Cook on high for 2 to 3 hours or on low for 4 to 6 hours.
3. During the very last A quarter-hour of cooking time, whisk together milk, corn starch, and yogurt. Improve the overall soup and whisk until smooth. Always cook going back Fifteen minutes to allow for the soup to thicken.
4. Remove half within the soup and transfer with a mixer or blender. Blend until smooth and return to the residual un-blended half. Add some dry dill and stir to mix well. Ladle into bowls and serve.