Mushroom Yogurt Bisque Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Mushrooms | 3/4 pound, sliced | |
| Flour | 1/4 Cup (16 tbs) | |
| Chicken broth | 1 Quart | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
| Sherry | 1 Tablespoon | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Salt | 1 To taste | |
| Pepper | To Taste | |
| Paprika - a pinch | ||
| Dill or chives - snipped, for garnish | ||
Directions
MAKING
1. In a saucepan or soup pot, melt the butter or margarine over medium heat.
2. Add the onion and mushrooms. Sauté them until tender and liquid of mushrooms has evaporated.
3. Sprinkle the flour over the mushrooms and sauté for 2 minutes until cooked.
4. Gradually stir in the chicken broth.
5. Simmer for 10 minutes, stirring frequently.
6. Blend the cornstarch with cold water and sherry if using, to make a smooth paste.
7. Add to the soup, stirring constantly and bringing soup to a boil.
8. Finally stir in the beaten yogurt and seasonings.
9. Simmer on low heat for a couple of minutes, just until heated through. Do not boil.
SERVING
10. Ladle the soup into bowls.
11. Garnish with sprinkle of paprika and dill or chives.
12. Serve immediately, with crusty bread.
1. In a saucepan or soup pot, melt the butter or margarine over medium heat.
2. Add the onion and mushrooms. Sauté them until tender and liquid of mushrooms has evaporated.
3. Sprinkle the flour over the mushrooms and sauté for 2 minutes until cooked.
4. Gradually stir in the chicken broth.
5. Simmer for 10 minutes, stirring frequently.
6. Blend the cornstarch with cold water and sherry if using, to make a smooth paste.
7. Add to the soup, stirring constantly and bringing soup to a boil.
8. Finally stir in the beaten yogurt and seasonings.
9. Simmer on low heat for a couple of minutes, just until heated through. Do not boil.
SERVING
10. Ladle the soup into bowls.
11. Garnish with sprinkle of paprika and dill or chives.
12. Serve immediately, with crusty bread.
Chef
