Recipe for mushroom Stroganoff soup
Leftover Thanksgiving turkey gravy, and a bit of brainstorming with Cousin Martin, inspired this soup, but you don't need either gravy or a visiting cousin in order to make it. What the gravy provides is a lightly thickened base that elevates the broth; a bit of roux, made with equal amounts of flour and butter or oil, cooked to a medium brown color, can substitute. (You can use store-bought roux, too.) The resulting soup is the antithesis of a thick gloppy mess. It's earthy, yet elegant. Greek yogurt whisked in at the end smoothes everything out. Cousin Martin named this soup after the famous Beef Stroganoff, a dish featuring beef, onions and mushrooms served in a sour cream sauce.
Mushroom Stroganoff soup
1 Tbsp olive oil
1 small onion, diced
10 oz sliced mushrooms (a mix of baby bellas and button)
1/2 tsp dried thyme leaf
1/4 cup dry red wine
1 cup leftover turkey gravy or medium-brown roux
1 quart chicken or turkey stock (homemade or low-sodium store-bought)
1/2 tsp fresh black pepper
1/4 cup Greek yogurt (I use Fage 0%)
Chopped flat-leaf parsley, for garnish
In a small Dutch oven or stock pot, heat the olive oil over low-medium heat. Add the onions, and sauté, stirring frequently, for 2 minutes. Add the mushrooms and stir occasionally until they have released most of their liquid. Stir in the thyme and red wine; let the wine boil down until it is reduced by half.
Whisk in 1 cup of dark roux or leftover turkey gravy, then pour in the chicken or turkey stock. Whisk until the liquid is smooth. Cook for 10 minutes.
Season with black pepper. Whisk in the yogurt. Taste, adjust seasoning with more pepper if needed, and garnish with parsley. Serve hot.