This is an easy soup and is low-carb, can be non-dairy, paleo & even vegan (if you use vegetable broth)
Its perfect for those cold winter days all by itself or as an appetizer
-16-20 oz of mushrooms (1 -2 containers)
-2-3 cups low-sodium chicken broth (or vegetable
– 1 whole white or yellow onion
– 1-2 tbsp. tarragon
– 1-2 tbsp. olive oil
– 1/4 c. non-fat greek yogurt (optional)
First–CHOP up the onion into itsy bits and chop the mushrooms into itsy bits.
Saute the onion in approx 1 tbsp. olive oil for 5 mins.
add mushrooms and a little more oil and saute for another 5-10 mins.
MAKE SURE YOU LET THIS COOL.
Take the onion and mushroom mixture and dump it into a blender. Add 2 cups of your broth and blend.
Check the consistency, you may need to add another cup of broth to make it less thick.
(if you like a creamier soup, this is where you can add the greek yogurt)
Pour into saucepan, add garlic salt and tarragon to taste.
Simmer soup for 5-10 mins.