Mushroom And Yogurt Soup Recipe
Ingredients
4 tablespoons butter
1 leek or medium-sized onion, finely chopped
1 clove garlic, finely chopped
1 small carrot, finely chopped
1 pound mushrooms, sliced or chopped
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
1 quart homemade vegetable or chicken broth
1 1/2 cups plain yogurt, drained through two thicknesses of cheesecloth for 30 minutes
2 tablespoons chopped parsley
Directions
1. Melt 2 tablespoons of the butter in a large heavy skillet and saute the leek, garlic, and carrot until tender but not browned.
2. Add the mushrooms and remaining butter and cook for 3 minutes longer.
3. Sprinkle with the flour, salt, pepper, and thyme and cook, stirring, for 1 minute.
4. Stir in the broth, bring to a boil, cover, and simmer for 30 minutes. For a creamy thick soup, puree the hot mixture in the container of a blender or food processor in batches, mix the yogurt with a Utile of the blended or unblended soup, return all to the skillet, and reheat but do not boil. Stir in the parsley.
2. Add the mushrooms and remaining butter and cook for 3 minutes longer.
3. Sprinkle with the flour, salt, pepper, and thyme and cook, stirring, for 1 minute.
4. Stir in the broth, bring to a boil, cover, and simmer for 30 minutes. For a creamy thick soup, puree the hot mixture in the container of a blender or food processor in batches, mix the yogurt with a Utile of the blended or unblended soup, return all to the skillet, and reheat but do not boil. Stir in the parsley.
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