Adding tempered yogurt to 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


  1. 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.
  2. 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.
  3. Serve immediately.

Recipe Notes

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