Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup
Serve 4
2 ounces (dry) mushroom blend. I used a blend of porcini, shiitake, oyster and black mushrooms.
8 ounces fresh white button mushrooms, sliced
1/2 Vidalia onions, diced
2 teaspoons olive oil, divided
3 cloves garlic, crushed and minced
1/2 cup white wine
Salt and pepper to taste

1. Rehydrate mushrooms with one quart boiling water. Let set for 30 minutes or more.
2. In a 2-3 quart non-stick sauce pan, preheat over medium-high heat. Add 1 teaspoon oil.
3. Place onions in pan. Cook until beginning to get translucent.
4. Add garlic. Cook for 1 minute. Remove from heat.
5. In the same pan, add remaining oil.
6. Add white button mushrooms.  Cook until they are beginning to get soft.
7. Drain rehydrated mushrooms. SAVE THE JUICE! Squeeze the mushrooms to get them as dry as possible. Add to button mushrooms.
8. Cook mushrooms until they are about half their volume (10 minutes).
9. Return onions to mushrooms.
10. Measure and add mushroom water to pan. (There should be about 2 cups)
11. Add wine.  Season with salt and pepper.
12. Bring to a boil.
13. While the broth returns to a boil, make the roux.
14. When the broth boils, stir in the roux. Simmer until the desired thickness.

Roux:
4 tablespoons unsalted butter
4 tablespoons flour
1/2 cup plain Greek yogurt
1 cup skim milk

1. Melt butter in a small sauce pan. Remove from heat.
2. Stir in flour to make a paste.
3. Add Greek yogurt, stir until well mixed.
4. Add milk. Stir until smooth. Return to heat over low-medium, just to get it warm.

Nutritional data:
Calories:         253
Fat:               14.4g   
Sat fat:               7g
Chol:               28mg
Sodium:           46mg
Carbs:           18.5g
Fiber:              2.8g
Protein:         10.1g