Ingredients

200 grams sliced Cremini mushrooms
1 shallot - diced
2 cloves garlic
1 teaspoon Dijon mustard
1 tablespoon beef bouillon
1 cup white wine
2 tablespoons olive oil
1 tablespoon butter
3 cups hot water
1/2 cup tart yoghurt

Instructions

Heat oil in steel soup pot
Saute shallot 1 minute
Add sliced cremini mushrooms
Saute gently 10 minutes
Add dijon mustard (lid on 2 minutes)
Add garlic (lid on 2 minutes)
Add 1/2 cup white wine and leave lid off
Cook 5 minutes
Add beef bouillon
Add 3 cups hot water
Taste and adjust for seasonings
Puree lightly

Serve in white bowls and pipe or "barista" foam art the yoghurt over top. Delicious

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