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Mushroom Yogurt Bisque

chef.jackson's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Onion 1⁄4 Cup (4 tbs), chopped
  Mushrooms 3⁄4 Pound, sliced
  Flour 1⁄4 Cup (4 tbs)
  Chicken broth 1 Quart
  Cornstarch 1 Tablespoon
  Cold water 1 Tablespoon
  Sherry 1 Tablespoon (optional)
  Plain yogurt 8 Ounce, beaten (1 cup)
  Salt To Taste
  Pepper To Taste
  Paprika 1 Pinch
  Dill/Chives 1 Tablespoon, 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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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