Mushroom Soup Recipe
Ingredients
1/4 cup butter or margarine
1 medium onion, chopped
6 scallions including tops, thinly sliced
3/4 pound fresh mushrooms, sliced
2 teaspoons paprika
1/4 cup flour
6 cups chicken broth
2 egg yolks, lightly beaten
1 1/2 cups plain yogurt
1/4 teaspoon dillweed Salt and pepper to taste
Directions
Melt butter over medium heat in large saucepan.
Add onion, scallions and mushrooms; cook, stir-ring until soft.
Blend in paprika and flour.
Gradu-ally add chicken broth; cook, stirring, until thick-ened.
Cover and simmer 30 minutes.
Mix egg yolks with yogurtanddill.
Stir 1 cup hot soup into egg mixture.
Return to saucepan and cook, stir-ring, over low heat just until thickened; do not boil.
Season with salt and pepper.
Add onion, scallions and mushrooms; cook, stir-ring until soft.
Blend in paprika and flour.
Gradu-ally add chicken broth; cook, stirring, until thick-ened.
Cover and simmer 30 minutes.
Mix egg yolks with yogurtanddill.
Stir 1 cup hot soup into egg mixture.
Return to saucepan and cook, stir-ring, over low heat just until thickened; do not boil.
Season with salt and pepper.
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