*To make one cup of brown roux, use one cup of flour with one cup of oil or butter; you could substitute a good quality store-bought gravy or roux. The original version of this recipe appeared on Soup Chick. Serves 6-8.
1 Tbsp olive oil
1 small onion, diced
10 oz sliced portabella or baby bella mushrooms
1 tsp ground dried mushrooms (porcini, cepes, or portabella)
1 tsp fresh thyme leaf, or 1/2 tsp dried thyme leaf
1/4 cup dry red wine
1 cup turkey gravy or brown roux
1 quart chicken or turkey stock (homemade or low-sodium store-bought), or homemade mushroom stock
1/2 tsp fresh black pepper
1/4 cup 0% fat, plain Greek yogurt
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 fresh mushrooms and stir occasionally until they have released most of their liquid. Stir in the ground mushrooms, thyme and red wine; let the wine boil down until it is reduced by half.
Whisk in 1 cup of roux or 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.