Mushroom Soup (or Sauce)

I previously made homemade mushroom soup for Thanksgiving as part of my Green Bean Casserole. Tonight I made the soup as a sauce for pasta.

Ingredients:

• 3 tablespoons unsalted butter
• 1 pound white mushrooms, rinsed, dried, and sliced into 1/4-inch thick slices
• 3 garlic cloves, minced (or 1 tablespoon diced onion + 1/4 teaspoon powdered garlic)
• 3 tablespoons all-purpose flour
• 1½ cups chicken broth (1 can)
•  (optional : 1 teaspoon beef bouillon -- if using, reduce salt)
  
•  1/2 cup Greek yogurt (add 4 ounces milks if using for soup)

Instructions:

1. Melt 3 tablespoons butter in the dutch oven over medium-high heat. Add mushrooms, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. 
2. Cook until the mushrooms release their moisture and then liquid evaporates, about 6 minutes.
3. Add 3 tablespoons flour and cook for 1 minute, stirring constantly. (Add in a couple of tablespoons broth as needed.)
4. Add in the rest of broth and simmer, stirring constantly.
   (Add in beef bouillion if using.)
   
5. Stir in the Greek yogurt (and milk if using), and cook on low until liquid thickens and reduces, for about 12 to 15 minutes. Add additional salt and pepper to taste, if desired.

Carole's Notes:

 We liked this sauce! When I make this for green bean casserole, I typically double to recipe, and serve half as soup for lunch.

I plan to a a bit of milk and have the leftover sauce as soup at tomorrow's lunch.

Serving size: approximately 4 side-dish servings if using for a pasta topping. Probably about 3 to 4 servings with the milk for soup.