 1 tablespoon olive oil
- 2 medium yellow onions, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 pound white button mushrooms,
cleaned and sliced
- 2 teaspoons honey
- 1 28-oz. can low-sodium chicken
broth
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 6 tablespoons heavy cream
- 2 tablespoons minced fresh parsley
- 2 cups Plain Mountain High Yoghurt
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In a large sauté pan, heat olive oil over medium heat. Add onions, celery, carrots, and mushrooms. Cook for about 5 minutes. Add honey, broth, garlic, salt, and pepper. Mix well and simmer for about 15 minutes.
In a separate medium sauté pan, over medium heat, pour cream and cook for about 2 minutes, whisking until thickened. Add parsley and yoghurt. Mix well and remove from heat. Pour yoghurt cream sauce over the vegetable mixture and stir well to combine. Remove from heat. Serve warm.
Makes 8 servings.
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