Recipe(tried): Eating Well's Homemade Condensed Cream of Mushroom Soup (using yogurt)

Sandy, It's true comfort food at our house, made even more special because we don't have it very often due to dietary restrictions. I'm thinking of trying it made with Eating Well's Condensed Cream of Mushroom Soup and baked chips. I'll post the results. Micha

EATING WELL'S CONDENSED CREAM OF MUSHROOM SOUP
Source: Eating Well Magazine
Makes 1 1/8 cups
Equivalent to one (10 3/4-ounce) can condensed cream of mushroom soup

1/2 teaspoon vegetable oil
1 small onion, finely chopped
1 clove garlic, minced
1 1/4 cups finely chopped mushrooms (1/4 lb.)
2 Tablespoons flour
3/4 cup evaporated skim milk
1/4 cup nonfat yogurt
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a heavy saucepan, heat oil over medium heat. Add onions and garlic, and saute for 2 to 3 minutes, or until softened.

Add mushrooms and saut for 3 minutes.

Sprinkle flour over the vegetables and cook, stirring, for 1 minute.

Slowly pour in evaporated milk, whisking constantly. Bring to a boil stirring. Reduce heat to low and cook for 1 minute, stirring, or until thickened. Remove from the heat.

Whisk in yogurt and season with salt and pepper.

The recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days or in the freezer for up to 1 month.