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Cream Of Mushroom Soup With Milk

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This cream of mushroom soup is a fresh and flavorful soup made with milk and yogurt. Herbed with thyme, the cream of mushroom soup is made with added onions and chicken flavor to it. served as a side or appetizer, it is always enjoyable.
  Mushrooms 12 Ounce, sliced
  Onion 1 Small, thinly sliced
  Butter 1⁄4 Cup (4 tbs)
  Milk 3 1⁄2 Cup (56 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs) (Mixed To Smooth Paste With 1/4 Cup Cold Milk)
  Chicken bouillon cubes 4
  Thyme 1 Pinch
  Plain yogurt 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Brown mushrooms and onion in hot butter in large skillet, about 5 minutes.
Add milk, flour paste, bouillon cubes, and thyme.
Heat over moderate heat, stirring frequently, until soup is thickened and begins to boil.
Remove from heat; season to taste with salt and pepper.
Stir a little hot soup into yogurt.
Stir mixture back into soup.

Recipe Summary

Side Dish

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