Adding tempered yogurt to Creamy Gnocchi Mushroom Soup

Creamy Gnocchi Mushroom Soup

A warm comforting and creamy soup, lightened up a bit from traditional cream soups with yogurt.
Course Soup
Cuisine Lunch or Dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Author Heather


  • 1 tbsp extra virgin olive oil
  • 2 lg portabello mushrooms
  • 10 oz sliced crimini or button mushrooms
  • 3 oz sun dried tomatoes in a bag
  • 1/4 cup sherry or dry white wine
  • 3 tbsp butter
  • 3 tbsp all purpose flour
  • 1 small brown onion *diced
  • 3 cloves garlic *diced or crushed
  • 1 tsp thyme
  • 1 tsp marjoram *optional add a little extra thyme if not used
  • 3 1/4 cup chicken broth
  • 1 cup milk *fat % of your choosing
  • 6 oz container plain greek yogurt
  • 16 oz container gnocchi


  • With a wet paper towel clean portobello mushrooms and cut into large chunks, about the size of the gnocchi. Heat a large frying pan over medium high heat and sauté both mushrooms until they begin to sweat about 4-5 mins. Add sun dried tomatoes, wine and 1/4 cup of the chicken broth. Simmer until tomatoes are soft, about another 4-5 mins. Take off heat and set aside.
  • In a large sauce pan melt butter over med/high heat. Add diced onion & sauté until soft and lightly golden brown. Add garlic and herbs, sauté for another minute. Add flour and whisk consistently, cooking for an additional 2 mins. It will look like a thick and clumpy paste at this point. Slowly pour in remaining 3 cups chicken broth and milk. Continue whisking and bring to a boil. Once boiling add gnocchi and mushrooms. Simmer for 4 minutes or until gnocchi is cooked, making sure to stir a few times. While soup is simmering, temper yogurt with hot liquid from soup. Once gnocchi is fully cooked, take off of heat and stir in yogurt.
  • Serve immediately.


*Please use as many organic and grass-fed products as possible.*